World Flavors Cookbook

Gemista (Stuffed Tomatoes & Peppers)

Ripe summer tomatoes and peppers hollowed out and stuffed with herbed rice, baked slowly in the oven until caramelized and tender — a Greek summer icon.

Cuisine: Greece

Ingredients

• 6 large ripe tomatoes
• 4 bell peppers
• 200g short-grain rice
• 1 large onion, grated
• Fresh mint, parsley, dill
• 100ml olive oil
• 2 potatoes, cut into wedges (for roasting alongside)

Instructions

1. Hollow out tomatoes and peppers. Reserve tomato pulp.
2. Mix rice with onion, herbs, tomato pulp, and olive oil. Season well.
3. Stuff vegetables loosely (rice will expand). Replace tops.
4. Arrange in a baking dish with potato wedges between them.
5. Drizzle with olive oil, add a little water. Bake at 180°C for 70–80 minutes.