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Baking dish of golden stuffed tomatoes and peppers with roasted potato wedges, fresh herbs scattered over the top.

Greek Gemista: Oven-Baked Stuffed Tomatoes and Peppers

Tomatoes and bell peppers hollowed out, filled with an uncooked rice and herb mixture, and baked with potatoes until soft and golden on top.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 395
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large tomatoes firm and ripe, flat bottoms preferred
  • 4 large bell peppers mixed colors, tops cut off and seeded
  • 2 medium potatoes cut into wedges
Rice Filling
  • 200 g short-grain rice, uncooked (1 cup); do not rinse
  • 1 yellow onion large; finely chopped
  • 3 garlic cloves minced
  • 80 ml olive oil (1/3 cup); divided between filling and drizzling
  • 1 tbsp tomato paste
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tsp sugar cuts the acidity of the tomatoes
  • 1 1/2 tsp salt divided
  • 1/2 tsp black pepper
  • 250 ml vegetable stock (1 cup); or water

Method
 

Prep the Vegetables
  1. Heat the oven to 180 C / 350 F.
  2. Cut the tops off the tomatoes and scoop the pulp and seeds into a bowl, keeping the pulp. Sprinkle the inside of each tomato with a pinch of salt and set them cut-side up in a 33 x 23 cm / 9 x 13-inch baking dish.
  3. Cut the tops off the bell peppers and remove the seeds and membranes. Sprinkle the inside with a pinch of salt and arrange the peppers in the dish next to the tomatoes.
Make the Rice Filling
  1. Chop the reserved tomato pulp finely. In a large mixing bowl, combine the pulp, uncooked rice, onion, garlic, parsley, mint, dill, tomato paste, sugar, half the olive oil, half the salt and the pepper. Mix well.
Stuff and Bake
  1. Spoon the rice filling into the hollowed tomatoes and peppers, filling each about three-quarters full to leave room for the rice to expand as it cooks.
  2. Tuck the potato wedges into the empty spaces around the vegetables in the dish.
  3. Pour the vegetable stock over everything, then drizzle the remaining olive oil over the vegetables and potatoes.
  4. Cover the dish tightly with foil and bake for 45 minutes.
  5. Remove the foil and bake uncovered for 25 to 30 minutes more, until the rice is tender, the tops are golden brown and the potatoes are fork-tender.
  6. Let the dish rest for 10 minutes before serving, spooning the pan juices over the top.

Notes

  • Raw rice needs the full covered bake time, don't skip the foil.
  • Scoop tomato pulp gently so the walls stay thick enough to hold their shape.
  • Rest the dish 10 minutes before serving so the filling sets a little.
  • Pick vegetables with flat bottoms so they stand upright in the dish.