Go Back
Gemista Delight is a vibrant and wholesome dish that showcases the beauty of stuffed vegetables, making it a beloved staple in Mediterranean cuisine, particularly in Greece. This delightful recipe marries fresh produce with fragrant herbs and flavorful rice, creating a nutritious option that appeals to vegetarians and meat-lovers alike. As you explore this culinary gem, you'll discover that Gemista is more than just a meal; it is a celebration of the Mediterranean's rich agricultural heritage and its commitment to fresh, wholesome ingredients.

Gemista Recipe

Discover the deliciousness of Gemista Delight, a colorful dish of stuffed tomatoes and bell peppers! This easy recipe combines long-grain rice, fresh herbs like parsley and dill, pine nuts, and aromatic spices for a flavorful filling. Perfect for a family dinner or meal prep, these vibrant vegetables are roasted to perfection. Enjoy them warm or at room temperature for a delightful taste of Mediterranean cuisine. Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized tomatoes

4 medium-sized bell peppers (any color)

1 cup long-grain rice (such as basmati or jasmine)

1 large onion, finely chopped

2 cloves garlic, minced

1 cup fresh parsley, chopped

1 cup fresh dill, chopped

1/2 cup pine nuts (toasted optional)

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

2 cups vegetable broth or water

1 tablespoon tomato paste

Instructions
 

Prepare the Vegetables: Cut the tops off the tomatoes and bell peppers. Remove the seeds and insides carefully, as you will use the tomato pulp for the filling. Set aside the tops and hollowed-out vegetables.

    Make the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent (about 5 minutes). Stir in the rice and cook for 2-3 minutes until it starts to become translucent.

      Combine Ingredients: Add the chopped tomato pulp, parsley, dill, pine nuts, oregano, salt, and pepper to the rice mixture. Mix well until combined, then remove from heat. The mixture should be well-seasoned but not too wet.

        Stuff the Vegetables: Carefully spoon the filling into each of the hollowed tomatoes and bell peppers, leaving a little space at the top for the rice to expand while cooking. Replace the tops of the vegetables.

          Arrange & Roast: Preheat the oven to 350°F (175°C). In a large baking dish, drizzle the bottom with the remaining olive oil, then place the stuffed vegetables upright. Pour the vegetable broth or water around the vegetables and add tomato paste, stirring it into the liquid for extra flavor.

            Bake: Cover the dish with aluminum foil and bake for about 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes until the vegetables are tender and the tops are slightly charred.

              Serve: Allow to cool slightly before serving. These delightful gemista can be enjoyed warm or at room temperature.

                Prep Time, Total Time, Servings: 20 mins | 1 hour | 4 servings