Learn how to cook Gemista, a traditional Greek dish of stuffed vegetables

This recipe features a mix of vibrant vegetables filled with herbed rice and ground meat, perfect for a wholesome family meal.

Gemista, which means ‘stuffed’ in Greek, is a dish that holds a special place in my heart, reminiscent of long summer days spent in my grandmother’s kitchen in Greece. As a child, I would watch in fascination as she artfully prepared this dish, stuffing tomatoes, peppers, and other garden vegetables with a flavorful rice mixture. These stuffed vegetables were then baked until perfectly tender. Each meal was a celebration of flavors, and through these experiences, my love for Greek cuisine was born.

Why Gemista is a Celebrated Dish

Gemista is celebrated not only for its delightful taste but also for its ability to bring people together. It’s a dish often prepared for family gatherings, utilizing whatever vegetables are in season, which makes it both sustainable and versatile. The combination of sweet vegetables with the savory filling makes Gemista a fulfilling meal that’s both nutritious and comforting.

Ingredients List

For a traditional take on Gemista, gather the following ingredients:

• Vegetables for Stuffing: 6 large tomatoes, 6 green bell peppers, 2 zucchinis (optional)
• Long-Grain Rice: 1 cup, uncooked
• Ground Meat: 300 grams of ground beef or lamb (optional for a vegetarian version)
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Fresh Herbs: 1/4 cup each of chopped parsley, dill, and mint
• Olive Oil: For cooking and drizzling
• Tomato Paste: 2 tablespoons, diluted in 1/2 cup of water
• Potatoes: 3 medium, peeled and cut into wedges (for the baking tray)
• Salt and Pepper: To taste
• Lemon Juice: For a hint of zest

Cooking Time and Serving Information

• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Serves: 6 people

Cooking Tools Needed

• Large Baking Dish
• Spoon or Scoop: For hollowing out vegetables and stuffing them
• Knife and Cutting Board
• Skillet: For cooking the rice and meat mixture
• Mixing Bowl: For preparing the stuffing

Step-by-Step Cooking Instructions

1. Prepare the Vegetables:

• Start by carefully hollowing out the tomatoes and bell peppers. Cut the tops off and use a spoon to scoop out the insides, being careful not to puncture the skin. Reserve the pulp from the tomatoes and chop it up for the filling.
• If using zucchinis, slice them in half lengthwise and hollow them out similarly.

2. Make the Filling:

• In a large skillet, heat a splash of olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant.
• Add the ground meat (if using), breaking it up with a spoon until it browns nicely.
• Stir in the uncooked rice, the reserved tomato pulp, tomato paste mixture, and herbs. Cook for a few minutes until the rice is lightly toasted.
• Season with salt, pepper, and a splash of lemon juice. Remove from heat once everything is well combined and slightly cooked.

3. Stuff the Vegetables:

• Fill the hollowed-out vegetables with the rice and meat mixture, pressing down gently to ensure they are well stuffed. Replace the tops of the tomatoes and peppers.

4. Prepare for Baking:

• Preheat your oven to 375°F (190°C).
• Arrange the stuffed vegetables in a large baking dish. Tuck the potato wedges around the vegetables.
• Drizzle olive oil over the top and add a little water to the bottom of the dish to prevent sticking and help steam the vegetables.

5. Bake:

• Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
• Remove the foil and bake for an additional 15 minutes or until the vegetables are tender and the tops are slightly browned.

6. Serve:

• Let the Gemista rest for a few minutes after removing from the oven. Serve warm, accompanied by fresh crusty bread or a light salad.

Nutritional Information

Gemista is a nutrient-rich dish, offering a good balance of:

• Calories: Approximately 350-400 per serving, depending on the inclusion of meat.
• Protein: Varied by choice of filling, with meat options providing a higher content.
• Carbohydrates: Primarily from rice and vegetables, providing energy and fiber.
• Fats: Healthy fats from olive oil, essential for nutrient absorption.

Frequently Asked Questions (FAQs)

Can I make Gemista vegan?

• Easily! Just omit the ground meat and add more vegetables or a vegan protein substitute like chopped mushrooms or lentils to the rice mixture.

How long does Gemista keep?

• Gemista can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed through.

What other vegetables can I use for stuffing?

• Feel free to experiment with different vegetables such as eggplants or large mushrooms. The dish is highly adaptable to what’s seasonal and available.

Tips for Perfect Gemista Every Time

1. Don’t Overcook the Rice in the Skillet: Since it will cook further in the oven, slightly undercook it to avoid it becoming mushy.
2. Generously Oil: Drizzle enough olive oil to keep the dish moist and enhance the flavors during baking.
3. Check for Seasoning: Before stuffing the vegetables, taste the filling and adjust the seasoning if necessary.

Gemista is more than just a meal; it’s a celebration of Greek culinary traditions, emphasizing the use of fresh, simple ingredients to create a hearty and satisfying dish. Enjoy this beautiful presentation of flavors and textures that brings a piece of Greek heritage to your dining table.

Gemista: a traditional Greek dish of stuffed vegetables

This recipe features a mix of vibrant vegetables filled with herbed rice and ground meat, perfect for a wholesome family meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Greek

Servings 6 people

Equipment

• Large Baking Dish
• Spoon or Scoop: For hollowing out vegetables and stuffing them
• Knife and Cutting Board
• Skillet: For cooking the rice and meat mixture
• Mixing Bowl: For preparing the stuffing

Ingredients

  

• 6 large tomatoes
• 6 green bell peppers
• 2 zucchinis optional
• 1 cup of long-grain rice uncooked
• 300 grams of ground beef or lamb
• 1 large white onion finely chopped
• 3 garlic cloves minced
• 1/4 cup each of chopped parsley dill, and mint
• Olive Oil: For cooking and drizzling
• 2 tablespoons of tomato paste diluted in 1/2 cup of water
• 3 medium potatoes peeled and cut into wedges (for the baking tray)
• Salt and Pepper: To taste

Instructions

 

• Carefully hollow out the tomatoes and bell peppers. Cut the tops off and use a spoon to scoop out the insides, being careful not to puncture the skin. Reserve the pulp from the tomatoes and chop it up for the filling. If using zucchinis, slice them in half lengthwise and hollow them out similarly.
• In a large skillet, heat a splash of olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant.
• Add the ground meat (if using), breaking it up with a spoon until it browns nicely.
• Stir in the uncooked rice, the reserved tomato pulp, tomato paste mixture, and herbs. Cook for a few minutes until the rice is lightly toasted.
• Season with salt, pepper, and a splash of lemon juice. Remove from heat once everything is well combined and slightly cooked.
• Fill the hollowed-out vegetables with the rice and meat mixture, pressing down gently to ensure they are well stuffed. Replace the tops of the tomatoes and peppers.
• Preheat your oven to 375°F (190°C).
• Arrange the stuffed vegetables in a large baking dish. Tuck the potato wedges around the vegetables.
• Drizzle olive oil over the top and add a little water to the bottom of the dish to prevent sticking and help steam the vegetables.
• Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
• Remove the foil and bake for an additional 15 minutes or until the vegetables are tender and the tops are slightly browned.
• Let the Gemista rest for a few minutes after removing from the oven. Serve warm, accompanied by fresh crusty bread or a light salad.

Notes

Tips for Perfect Gemista Every Time

1. Don’t Overcook the Rice in the Skillet: Since it will cook further in the oven, slightly undercook it to avoid it becoming mushy.
2. Generously Oil: Drizzle enough olive oil to keep the dish moist and enhance the flavors during baking.
3. Check for Seasoning: Before stuffing the vegetables, taste the filling and adjust the seasoning if necessary.

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