Gemistos (Γεμιστός)
4 servings
75 minutes
Gemistos (Γεμιστός) is a traditional Greek dish that combines vibrant Mediterranean flavors. Juicy tomatoes and sweet peppers are stuffed with a fragrant mixture of rice, tomatoes, herbs, and spices and baked until tender, soaking up natural juices. This dish dates back centuries when simple ingredients were transformed into rich and nourishing meals. Gemistos is a harmony of lightness and intense flavor: the acidity of tomatoes, sweetness of peppers, tenderness of rice, and richness of herbs make it a versatile option for dinner or festive tables. It works perfectly as a standalone dish or as a side to meat. The baked vegetables develop an appetizing crust while the filling retains its juiciness. Gemistos is a little piece of sunny Greece that can be made anywhere in the world.
1
Cut off the tops of the peppers and clean out the insides.
- Sweet pepper: 5 piece
2
Cut off the tops of the tomatoes and clean out the insides. It's better to use firm, slightly unripe tomatoes for this.
- Tomatoes: 5 piece
3
Chop the insides of the tomatoes finely. Set aside.
- Tomatoes: 5 piece
4
We cook the rice al dente, drain it immediately, salt it, and add olive oil.
- Rice: 250 g
- Salt: to taste
- Olive oil: to taste
5
Sauté the onion until translucent, once it starts to turn golden, add garlic (optional). Simmer everything together for another 2 minutes.
- Onion: 1 piece
- Garlic: 5 clove
6
Prepare the onion and garlic, then add rice, chopped tomato insides, tomato paste, and all the greens.
- Rice: 250 g
- Tomatoes: 5 piece
- Tomato paste: 2 tablespoons
- Parsley: to taste
- Basil: to taste
7
Simmer until the rice is ready. If there is little juice from the tomatoes, you can add a glass of water or dry white wine.
- Tomatoes: 5 piece
- Salt: to taste
8
When the rice is ready, meaning it has absorbed enough tomato and gained color, we remove it and add breadcrumbs. We mix, cover with a lid, and let it sit in the pan for about 15 minutes.
- Breadcrumbs: 3 tablespoons
9
Coat the tomatoes and peppers with olive oil on the outside, and sprinkle a mixture of salt and pepper inside.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Place the mixture from the pan inside, not tightly, otherwise the walls of the vegetables will tear and it won't cook through.
- Rice: 250 g
11
Place parchment on the baking tray. Put the vegetables.
- Tomatoes: 5 piece
- Sweet pepper: 5 piece
12
The oven should be preheated to 250-300 degrees, place the tray in the middle, and cook for about 30-40 minutes (depending on the size of the vegetables). Doneness can be checked by the browned crust of the rice.