How To make Grecian Stuffed Tomatoes

Gemista (γεμιστά) – Greek Stuffed Tomatoes and Peppers

Gemista (γεμιστά) – stuffed tomatoes and peppers with a herby rice filling. This authentic Greek yemista recipe is beyond delicious! This vegan dish is a great way to use up summer vegetables.

Get the full recipe plus tips on Supergolden Bakes

Eleni’s Yemista - Greek Stuffed Tomato and Peppers Recipe

Eleni's yemista are a cut above the rest - ripe tomatoes and capsicum stuffed gently with a herby-oniony-tomatoey rice filling that is dotted with salty, morish, gooey cheese-bombs... and then capped with crusty breadcrumbs. These have WINNER written all over them and through them!

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Gemista: Stuffed Tomatoes and Bell Peppers

γεμιστά

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How to Make Stuffed Tomatoes, Peppers and Grape Leaves by Diane Kochilas

Greek summer without pans full of stuffed tomatoes and peppers is unthinkable! Look for large, firm tomatoes that aren't too watery and remember to season all the vegetables with a sprinkling of salt and sugar.

Ingredients:
6 large firm, ripe tomatoes
6 large green bell peppers
Salt to taste
Pinch of sugar
⅓ cup extra-virgin olive oil plus more for drizzling over vegetables before and after they bake
6 large onions finely chopped or grated *
3 garlic cloves very finely chopped
1 cup medium-grain rice preferably Greek rice, such as the Carolina variety grown in N. Greece
2/3 cup white wine
1/2 cup dark seedless raisins
½ cup toasted pine nuts or coarsely chopped blanched almonds
¾ cup water or more if needed
Freshly ground pepper to taste
1 cup fresh chopped flat-leaf parsley
1 cup fresh chopped mint or half a cup mint and half a cup pennyroyal)
1 cup fresh chopped dill or wild fennel
2 - 3 potatoes peeled and cut into 1-inch/2.5 cm wide rectangular chunks

Instructions:
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Gemista - Greek Stuffed Vegetables | Akis Petretzikis

Gemista - Greek Stuffed Vegetables | Akis Petretzikis
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Recipe:

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Powered by: Whatever Productions

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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Michael Barbaris, Kellina Dimitriadi

How to Make the Best Vegetarian Yemista | Stuffed Tomatoes and Peppers

YEMISTA

“Yemista” means stuffed in Greek. In our country this dish is basically any kind of vegetable that’s stuffed with a delicious rice or meat mixture. In our house we prefer tomatoes or peppers stuffed with a vegetable and rice filling so that is how I’m making it today. If you want to try other variations with meat please feel free to email me via my website and I’ll happily reply!

Makes 6 Servings (two vegetables per serving)
Timing: 20 minutes prep, 90-105 minutes cooking

Ingredients
6 medium green peppers
6 large tomatoes
4 small yellow onions, cleaned and halved
1 small eggplant, cut in ½’’ pieces
1 medium zucchini, cut in ½’’ pieces
8 cloves of garlic
3 medium potatoes, peeled and cut into 1’’ pieces
2 tsp cumin
1 cup long grain rice (I use Carolina)
3 tsp sea salt
1 ½ tsp black pepper
3 tbsp tomato paste
¾ cup chopped parsley
½ cup chopped mint
6 tbsp olive oil, plus more for drizzling
¼ cup breadcrumbs (I use Italian)
3 cups of water
Optional topping: ¾ cup feta cheese, crumbled
Equipment needed: food processor, 12x17’’ baking dish.

Instructions
Preheat oven to 375*
Prepare your peppers – cut the tops and reserve. Remove all seeds and membranes.
Prepare your tomatoes – cut the tops and reserve. Remove all seeds and flesh and reserve.
In a food processor, finely chop your onion and garlic. Remove from the food processor and set aside (you will be sautéing in a later step). Do not clean the food processor.
Add the eggplant and zucchini to the food processor and finely chop. Remove the chopped vegetables and place into mixing bowl. Again, do not clean the food processor.
Add all tomato membranes and one heaping tablespoon of the tomato paste into the food processor and pulse until completely liquified.
In a large sauté pan over medium heat, add 6 tbsp of olive oil. Add onion and garlic to the pan and cook for 1-2 minutes or until fragrant. Add your eggplant and zucchini mixture and sauté for an additional 2 minutes. Add in 2 tsp salt, 1 tsp pepper and cumin and stir to combine. Add in your rice and continue to sauté for 3-5 minutes. Finally, add your tomato juice mixture and mix to fully combine. Remove from heat.
Stir your fresh herbs into your rice mixture.
Fill each of your vegetables, making sure to evenly distribute the mixture. Once filled, top with 1 tsp of breadcrumbs and place the tops of your vegetable back over the filled vegetable.
In the small mixing bowl add your potatoes and toss with 1 tsp salt and ½ tsp pepper. Set aside.
Mix your remaining tomato paste into the 3 cups of water and stir to combine. Carefully pour this into the baking dish.
Take your potatoes and strategically place throughout the dish to help keep your stuffed vegetables in place.
Place in the oven, uncovered for 1 hour and half. At 1 and a half hours, check to ensure your rice is cooked. If cooked, remove from oven. In uncooked, cook for an additional 15 minutes and test your rice again. Repeat in 15 minute increments until your rice is fully cooked.
Serve hot or at room temperature. Top with feta (optional).
Enjoy!

Note: ovens do vary so make sure to check as needed and modify cooking time accordingly.