Gemista

by
Jump to Recipe Print Recipe

Gemista: Greek Stuffed Vegetables

Gemista, or “stuffed vegetables,” is a traditional Greek dish that features tomatoes, bell peppers, and zucchini stuffed with a flavorful mixture of rice, herbs, and sometimes meat. This hearty and colorful dish is perfect for sharing and brings the vibrant flavors of Greece to your table.

Introduction

Gemista is a beloved Greek dish that showcases the freshness and flavor of seasonal vegetables. These stuffed vegetables are often filled with a mixture of rice, fresh herbs, and occasionally minced meat, then baked until tender. Gemista is a versatile and satisfying dish that’s perfect for sharing with family and friends.

Gemista Ingredients

  • 4 large tomatoes
  • 4 bell peppers (any color)
  • 2 zucchini
  • 1 cup long-grain rice
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup olive oil
  • 1 cup vegetable or chicken broth
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Prepare the Vegetables:
    • Preheat the oven to 375°F (190°C).
    • Cut the tops off the tomatoes and bell peppers, and scoop out the insides. Reserve the tops and the pulp of the tomatoes. Hollow out the zucchini, leaving about a 1/4-inch shell. Reserve the zucchini flesh.
  2. Prepare the Filling:
    • In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
    • Add the rice and cook for another 2 minutes, stirring frequently.
    • Chop the reserved tomato pulp and zucchini flesh, and add them to the skillet along with the fresh dill, parsley, mint, salt, and pepper. Cook for another 5 minutes, until the vegetables are softened.
    • Stir in the tomato paste and 1/2 cup of vegetable or chicken broth. Simmer for another 10 minutes, until the rice is partially cooked and has absorbed most of the liquid.
  3. Stuff the Vegetables:
    • Place the hollowed tomatoes, bell peppers, and zucchini in a baking dish. Fill each vegetable with the rice mixture, leaving a little space at the top for the rice to expand. Place the reserved tops back on the tomatoes and bell peppers.
  4. Bake the Gemista:
    • Pour the remaining 1/2 cup of vegetable or chicken broth into the baking dish around the stuffed vegetables. Drizzle the remaining olive oil over the top.
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, until the vegetables are tender and the rice is fully cooked. Remove the foil during the last 10 minutes of baking to allow the tops to brown.
  5. Serve:
    • Let the Gemista cool slightly before serving. Garnish with grated Parmesan cheese if desired.

Serving Suggestions

Gemista is best enjoyed warm or at room temperature. It pairs wonderfully with a simple Greek salad, crusty bread, and a side of Greek yogurt or tzatziki. This dish makes for a hearty main course or a delightful side dish for grilled meats and seafood.

Conclusion

Gemista is a delicious and colorful Greek dish that’s perfect for sharing. The tender vegetables and flavorful rice filling make this dish a crowd-pleaser at any gathering. Enjoy the vibrant flavors of Greece with this classic stuffed vegetable recipe.

 

Gemista
Pin
Print

Gemista

Recipe by Cook2ShareACourse: Greek FoodDifficulty: Difficult

Gemista, or “stuffed vegetables,” is a traditional Greek dish that features tomatoes, bell peppers, and zucchini stuffed with a flavorful mixture of rice, herbs, and sometimes meat

Ingredients

  • 4 large tomatoes

  • 4 bell peppers (any color)

  • 2 zucchini

  • 1 cup long-grain rice

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1/4 cup fresh dill, chopped

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh mint, chopped

  • 1/2 cup olive oil

  • 1 cup vegetable or chicken broth

  • 2 tablespoons tomato paste

  • Salt and pepper to taste

  • 1/4 cup grated Parmesan cheese (optional)

Directions

  • Prepare the Vegetables:
  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the tomatoes and bell peppers, and scoop out the insides. Reserve the tops and the pulp of the tomatoes. Hollow out the zucchini, leaving about a 1/4-inch shell. Reserve the zucchini flesh.
  • Prepare the Filling:
  • In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
  • Add the rice and cook for another 2 minutes, stirring frequently.
  • Chop the reserved tomato pulp and zucchini flesh, and add them to the skillet along with the fresh dill, parsley, mint, salt, and pepper. Cook for another 5 minutes, until the vegetables are softened.
  • Stir in the tomato paste and 1/2 cup of vegetable or chicken broth. Simmer for another 10 minutes, until the rice is partially cooked and has absorbed most of the liquid.
  • Stuff the Vegetables:
  • Place the hollowed tomatoes, bell peppers, and zucchini in a baking dish. Fill each vegetable with the rice mixture, leaving a little space at the top for the rice to expand. Place the reserved tops back on the tomatoes and bell peppers.
  • Bake the Gemista:
  • Pour the remaining 1/2 cup of vegetable or chicken broth into the baking dish around the stuffed vegetables. Drizzle the remaining olive oil over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, until the vegetables are tender and the rice is fully cooked. Remove the foil during the last 10 minutes of baking to allow the tops to brown.
  • Serve:
  • Let the Gemista cool slightly before serving. Garnish with grated Parmesan cheese if desired.