Greek Stuffed Vegetables - Gemista

First of all, I want to mention that even though this Greek stuffed vegetables recipe is perfect for vegetarians, Gemista is also one of the few meals appreciated by meat lovers as well. There are many varieties of this recipe, each cook in Greece has their own formula and secret ingredient. Generally, it's made only with stuffed tomatoes or combined with bell pepper, courgette and aubergine. I've done some experimenting with the Greek stuffed vegetables recipe and I find the one below to be the tastiest, the most complex and suitable for any taste. The potatoes are just right, savory and soft, they come in perfectly with the veggies and even the fussy kids will like them.

The first time I had Gemista in a Greek tavern, the waiter said it was something like the Romanian sarmale and I was extremely disappointed to see a single tomato stuffed with rice on a plate! I was convinced there wasn't much to eat there, but, actually, I enjoyed the tomato to the last bit...The tomato sour taste is a perfect match for the flavourful rice cooked in plenty of olive oil. It was then when I realized the importance of mint flavour for food as well, not just for tea. Don't replace it, it's a must here.

Ingredients
Tomatoes
5 pieces
pick big tasty tomatoes
Bell pepper
5 pieces
preferably, pick shorter bell peppers which are able to stand up straight in the pan
Zucchini
2 pieces
Short grain rice
14 tbsp
or any other rice
Yellow onion
1 piece
Garlic cloves
5 pieces
Potatoes
1 kg
Tomato paste
1 tbsp
Fresh parsley
1 piece
1 bunch
Dried mint leaves
1 tbsp
or 1 small bunch of fresh mint
Salt
1 tbsp
Extravirgin olive oil
1 cup
Oregano
1 tsp
Step by step
Step 1

First of all, pick the right vegetables, wash well and drain the water.

Greek Stuffed Vegetables - Gemista - Step 1
Step 2

Use a knife and cut a circle around the stem end - don't make a big hole, we want the stuffing to be completely covered.

Greek Stuffed Vegetables - Gemista - Step 2
Step 3

Now cut the top off the tomato, but not all the way - it should still be attached and won't come off.

Greek Stuffed Vegetables - Gemista - Step 3
Step 4

With a teaspoon, gently scoop out the tomato flesh and reserve in a bowl in which we will prepare the stuffing. 

Do the same with the rest of the tomatoes, you can as well replace the bell peppers and use more tomatoes instead - everybody will want them :)

Greek Stuffed Vegetables - Gemista - Step 4
Step 5

Cut the tops off the peppers, make sure they are intact and set aside. Scoop out the pepper seeds and discard.

Greek Stuffed Vegetables - Gemista - Step 5
Step 6

Cut the upper part of the courgettes lenghtways.

Greek Stuffed Vegetables - Gemista - Step 6
Step 7

And with a spoon carefully scoop out the flesh. 

The courgettes I used were long, so I cut them in halves and I basically had 4 pieces ready to be stuffed. 

You can also do it as in my Dolma Recipe, steps 5-6.

Greek Stuffed Vegetables - Gemista - Step 7
Step 8

Now arrange all the vegetables on a deep ovenproof dish. Notice there is some space between them, use this picture to guide you, you'll see why later on.

Greek Stuffed Vegetables - Gemista - Step 8
Step 9

Of course, we don't forget to peel and wash the potatoes :)

Greek Stuffed Vegetables - Gemista - Step 9
Step 10

While preparing the vegetables, in a big bowl we saved the tomatoes and courgettes flesh and the tomato juice. 

If you are also using aubergines, add the flesh to the same bowl.

Greek Stuffed Vegetables - Gemista - Step 10
Step 11

You can quickly chop them in the food processor, like I did, or use a knife - here you need to be patient but it's worth it. 

Make sure you don't puree the vegetables, they have to be chopped in very small pieces.

Greek Stuffed Vegetables - Gemista - Step 11
Step 12

Tip rice into a bowl and wash thoroughly, rinsing 2-3 times. 

Usually, we count 1 tbsp rice for each vegetable. I had 14 vegetables in the baking sheet pan, so I counted 14 tbsp rice. 

But if the peppers are bigger, you'll be needing some more rice - so add 2-3 extra tbsp.

Greek Stuffed Vegetables - Gemista - Step 12
Step 13

Tip the finely chopped onions and parsley into the bowl with the tomato and courgette flesh. Add in rice, crushed garlic, 1 tbsp salt, 1 tbsp mint, 1 tbsp tomato paste and half a glass olive oil.

Greek Stuffed Vegetables - Gemista - Step 13
Step 14

Mix everything well and notice it's a bit watery, that's the way it should be.

Greek Stuffed Vegetables - Gemista - Step 14
Step 15

Spoon the rice mixture into the vegetables, filling only half.

Greek Stuffed Vegetables - Gemista - Step 15
Step 16

Carefully arrange on the baking sheet pan and place the lids on the vegetables. Notice how the peppers are standing, so that the stuffing won't drain.

Greek Stuffed Vegetables - Gemista - Step 16
Step 17

Scatter the quartered potatoes among the vegetables. They will play a double role - of course, they will be delicious, but they will also prevent the veggies from moving or falling over in the pan. The potato slices will keep everything in one spot and the stuffing will become less soggy.

Greek Stuffed Vegetables - Gemista - Step 17
Step 18

Over all the veggies and the potatoes, drizzle with the remaining half of cup of olive oil. 

Be generous, olive oil is essential for the taste and the correct rice texture.

Greek Stuffed Vegetables - Gemista - Step 18
Step 19

Definitely sprinkle over dried oregano and some salt. 

Greek Stuffed Vegetables - Gemista - Step 19
Step 20

Pour half of cup of cold water in the corner of the pan. 

Make sure you don't pour the water over the vegetables and potatoes.

Greek Stuffed Vegetables - Gemista - Step 20
Step 21

Cover with a lid or with foil and bake in the preheated oven to 180 degrees C for 1 hour.

Greek Stuffed Vegetables - Gemista - Step 21
Step 22

After 1 hour remove the lid/foil and bake for another 30 minutes until the vegetables and rice are cooked.

Greek Stuffed Vegetables - Gemista - Step 22
Step 23

Remove from the oven and let rest for 30 minutes before serving. 

Notice how the rice makes such a good stuffing for the veggies.

Greek Stuffed Vegetables - Gemista - Step 23
Step 24

They are simply delicious, warm or at room temperature, as such or with a Greek salad on the side. 

I've cooked them 5 times already and each time everybody loved them. 

Enjoy!

Greek Stuffed Vegetables - Gemista - Step 24
Quantity: 2 kg (6-8 servings)
Prep time:
120 min
Difficulty: intermediate
Ready in: 60 min