Gemista = Stuffed tomatoes, the greek way! [updated]

[Updated on 26/02/2025]

In several countries people cook stuffed tomatoes, find today how we cook them in Greece that is extremely healthy and at the same time very tasty. Home will smell amazingly nice and you won't be able to resist! 

Again a recipe that will make happy all vegetarians out there :)

Gemista (which means "stuffed" in Greek) is a traditional dish of vegetables—usually tomatoes and bell peppers, sometimes zucchini—filled with a flavorful mixture of rice, herbs, and occasionally ground meat. It’s a classic summer dish, best enjoyed with a side of feta cheese and crusty bread.

My mother used to make it without meat, which I consider closer to the authentic version, as it belongs to a category of vegetarian Greek dishes known as “ladera” (which means "oily" due to the generous use of olive oil). That being said, a meat variation is also delicious! (see at the end how to do the meat variation)

Ingredients (for a smaller dose than the one in photos)

• 6 large tomatoes (red and round)
• 3 small bell peppers
• 2 potatoes, cut into quarters
• 1 medium zucchini, cut into thick slices
• 1 cup (250g) rice (use a round rice like Arborio)
• 1 big onion, chopped
• 5 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 ½ cups crushed tomatoes
• Salt and pepper to taste
• 1 tsp dried oregano

Procedure (see photos for help)

1. Cut the tops off the tomatoes and bell peppers, keeping them as lids. Carefully scoop out the insides of the tomatoes and blend the pulp into a purée.
2. Sauté the onion in olive oil until soft. Add the rice, the crushed tomato pulp, 1 cup of crushed tomatoes, herbs, salt, and pepper. Stir and let it cook for a few minutes until slightly thickened.
3. Fill the vegetables with the mixture, leaving a little space for the rice to expand. Replace the tops and arrange them upside down, snugly in a baking dish.
4. Add the potatoes and zucchini around the stuffed vegetables. Pour over the remaining crushed tomatoes, season with salt, pepper, and oregano.
5. Drizzle with olive oil, add a little water to the dish, and bake at 180°C (350°F) for about 1 hour, or until the vegetables are tender and slightly charred. 

Food is ready! Serve it with some feta cheese and you will have the perfect combination :)

Serving Tips & Variations

Let it rest for at least 30 minutes before serving—this enhances the flavors. Serve with feta cheese and crusty bread for a complete Greek meal. For a meat version, sauté 250g (9 oz) of ground beef or pork with the onions before adding the rice. This adds richness to the filling. Leftovers taste even better the next day as the flavors meld together!