Entree: Greece – Cyclades – Γεμιστά ➤ Gemistá (Oven-baked tomatoes and peppers stuffed with herbed rice)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 10 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 6 large tomatoes (about 2.2 lb / 1.0 kg)
- 6 large green bell peppers (about 2.2 lb / 1.0 kg)
- 1 1/2 cups (300 g) short-grain rice, rinsed
- 2 tbsp (30 ml) olive oil for stuffing mixture
- 1/2 cup (120 ml) extra-virgin olive oil, divided (for baking and drizzling)
- 2 medium onions, finely chopped (about 1 1/2 cups / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1/4 cup (60 g) tomato paste
- 1 1/2 cups (360 ml) water or vegetable stock, plus extra as needed
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (8 g) fresh dill, finely chopped
- 2 tbsp (6 g) fresh mint, finely chopped (optional)
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) sugar
- 2 tsp (10 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 3 medium potatoes, halved (about 1 lb / 450 g) to place in pan (optional, to absorb juices)
- 1/4 cup (60 ml) water reserved from tomato cores

Instructions

1. Preheat oven to 375°F (190°C). Prepare a deep baking dish large enough to hold the stuffed vegetables snugly.
2. Slice the tops off the tomatoes and reserve the tops. Carefully scoop out the pulp and seeds into a bowl; reserve 1/4 cup (60 ml) of the tomato juices for the rice mixture. Lightly salt the insides of the hollowed tomatoes and set aside upside down to drain.
3. Trim the tops of the peppers and remove seeds and membranes; reserve the tops. Lightly salt the inside of the peppers and set aside.
4. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Sauté the chopped onions until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
5. Stir in the tomato paste and cook 2 minutes to caramelize slightly. Add the rinsed rice and toast 1–2 minutes, stirring to coat. Pour in 1 1/2 cups (360 ml) water or stock plus the reserved 1/4 cup (60 ml) tomato juice. Add parsley, dill, mint (if using), oregano, sugar, 2 tsp (10 g) salt, and 1/2 tsp (1 g) pepper. Simmer gently until liquid is almost absorbed, about 8–10 minutes; the rice should be partially cooked.
6. Remove skillet from heat and stir in 2 tbsp (30 ml) olive oil. Adjust seasoning. Let the mixture cool slightly so it’s easier to fill the vegetables.
7. Spoon the rice mixture into the tomatoes and peppers, filling to just below the rim (rice will expand). Replace the tomato and pepper tops.
8. Arrange the stuffed vegetables upright in the baking dish, packing them snugly. Tuck the halved potatoes, cut-side up, around the vegetables. Drizzle 1/4 cup (60 ml) extra-virgin olive oil over everything and add 1/2 cup (120 ml) water to the pan (add more later if it dries).
9. Cover the dish tightly with foil and bake at 375°F (190°C) for 45 minutes. Remove foil, baste vegetables with pan juices, and continue roasting uncovered 20–25 minutes more until vegetables are tender and tops lightly browned. If pan becomes dry, add 2–4 tbsp (30–60 ml) water as needed.
10. Let rest 10 minutes before serving so juices settle. Serve warm with pan juices spooned over; garnish with extra parsley if desired.