Gemista - Stuffed tomatoes and peppers

In every Greek kitchen, there's a dish that brings back memories of family meals, summer gardens, and Sunday gatherings. Gemista, also known as Stuffed Tomatoes and Peppers, is a hearty and aromatic dish that combines ripe vegetables with a flavorful filling of rice, herbs, and sometimes meat. While every household has its version, the soul of Gemista lies in its balance of fresh produce and comforting textures.

Recipe for Gemista

Gemista, one of the most popular dishes in Greece, initially came from Asia Minor. The original recipe includes pine nuts and raisins while the Greek traditional filling often includes minced meat with rice.

INGREDIENTS

• 4 big organic tomatoes

• 4 big organic green peppers

• 1 cup rice

• 1 cup Eumelia Extra Virgin Olive Oil + 6tbs for sauteing

• 2 big onions finely chopped

• 2 potatoes, cut into wedges

• 400 gr tomato puree

• 1 tsp sugar

• 2 tbs chopped parsley

• 2 tbs chopped peppermint

• 200 gr beef mince

• Sea salt

INSTRUCTIONS

1. Wash all the vegetables. Slice off the top of the tomatoes, and using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.)

2. Prepare the sauce for the Gemista. In a blender, add the flesh of the tomatoes, 5-6 tablespoons olive oil, the tomato puree, sugar, season with salt and pepper and mix to combine. Set aside.

3. Prepare the filling for the Gemista. In a saucepan, add some olive oil and sauté the onions, until translucent. Add the meat and continue sautéing. Add the rice and continue sautéing until all the liquids are absorbed. Add half of the tomato sauce you prepared in step 2, and keep cooking for another 5 minutes. Remove the pan from the stove and stir in the fresh herbs.

4. Assemble the Gemista. Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. Season with salt and pepper and pour the rest of the tomato sauce over the vegetables and in the baking tray. Cover the vegetables with their lids and add one cup of Eumelia Extra Virgin Olive Oil.

5. Cover the Gemista with aluminium foil and bake in preheated oven at 180 C / 350 F for 60-75 minutes. Halfway through cooking time remove the aluminium foil and bake until nicely colored.

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The Story Behind Stuffed Tomatoes and Peppers (Gemista)

Gemista has its roots in Asia Minor, where the use of raisins and pine nuts gave the dish a sweet twist. As it made its way into Greek cuisine, it evolved. While some families were favoring meatless versions with cinnamon and currants, others were adding ground beef or lamb for extra richness. Regardless of the variation, the core idea remains the same: fresh vegetables filled with love and flavor.

The version we’re sharing today honors both tradition and taste. Ripe tomatoes and green peppers are hollowed out and filled with a savory blend of minced beef, rice, onions, and herbs, then slowly baked in a tomato-based sauce until tender. It’s rustic, satisfying, and surprisingly simple to prepare. Whether you're already a fan of Mediterranean cuisine or discovering it for the first time, this dish delivers depth and warmth with every bite.

Cooking Tips for Perfect Gemista

To elevate your Gemista, use Eumelia extra virgin olive oil generously. It brings out the sweetness of the vegetables and gives the filling a lush texture. Eumelia EVOO is from olive trees dating back 500 to 2,500 years, a true piece of history. Combining ancient wisdom with regenerative farming, it yields a rich, complex bouquet; intensely herbal with a pleasantly bitter, nutty aftertaste and robust pungency, perfect for adding depth to your dishes.

Also, don’t skip the sugar in the tomato sauce (about 1 teaspoon); it balances the acidity and deepens the flavor. And don’t rush the baking time either. Slow cooking is key to allowing the rice to fully absorb the juices while the vegetables soften and caramelize.

Serving Suggestions

While traditionally served in the summer when tomatoes are at their peak, Stuffed Tomatoes and Peppers can be enjoyed year-round. It’s a wonderful example of how Greek cuisine uses simple, seasonal ingredients to create deeply nourishing meals. Serve it warm with a side of feta cheese and crusty bread, and you'll understand why it's a beloved staple.

This dish also makes great leftovers. The flavors deepen overnight, and many Greeks say it tastes even better the next day. Store it in the fridge and gently reheat in the oven or enjoy at room temperature as part of a mezze spread.