Stuffed Tomatoes Peppers Gemista Recipe

There’s something magical about diving into a dish that makes you feel like you’re on a Mediterranean getaway, and these stuffed tomatoes and bell peppers do exactly that—bursting with flavor, they’re my go-to for when I want to impress without the stress. Let’s get our hands deliciously messy!

I adore creating recipes that are both nourishing and vivid, and my gemista of stuffed tomatoes and peppers is a perfect example. Using juicy tomatoes and colorful bell peppers as edible vessels, I fill them with long-grain rice, fragrant garlic, fresh parsley, and a hint of mint for a delightful and nutritious meal that I could eat any day.

Stuffed Tomatoes Peppers Gemista Recipe Ingredients

• Tomatoes: Rich in vitamin C and antioxidants, adding tangy sweetness.
• Bell Peppers: High in fiber and vitamin A, delivering vibrant crunchiness.
• Long-Grain Rice: Provides carbohydrates and a delicate, fluffy texture.
• Olive Oil: Heart-healthy fats, adding a smooth richness to the filling.
• Onion & Garlic: Aromatic vegetables that offer depth and savory flavor.
• Fresh Herbs (Parsley & Mint): Enhance freshness and aromatic complexity.
• Pine Nuts: Offers protein and a nutty, buttery flavor (optional).
• Raisins: Add natural sweetness and texture (optional).

Stuffed Tomatoes Peppers Gemista Recipe Ingredient Quantities

• 6 large tomatoes
• 6 large bell peppers
• 1 cup long-grain rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 cup crushed tomatoes or tomato sauce
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup pine nuts (optional)
• 1/4 cup raisins (optional)
• 1/2 cup water or vegetable broth

How to Make this Stuffed Tomatoes Peppers Gemista Recipe

1. Set the oven to 375°F (190°C) to warm up.

2. Cut off the tops of the tomatoes and bell peppers, discarding the seeds and cores. Set aside the tops to use later.

3. Using a spoon, scoop out the insides of the tomatoes, leaving a thick shell. Chop the insides of the tomatoes very fine and set it aside.

4. In a big frying pan, warm the olive oil over medium heat. Toss in the onion and garlic, and cook until they are soft and giving off a pleasant aroma.

5. Incorporate the rice, diced tomato insides, and fine-textured tomatoes or tomato puree. Allow the blend to come together and bubble for about 5 minutes.

6. Include the parsley, mint, oregano, salt, and pepper in the rice mixture. If using, also add pine nuts and raisins. Stir for a few minutes until evenly distributed and ensure the mixture is heated through.

7. Fill the hollowed tomatoes and bell peppers with the rice mixture, stuffing each one to the top.

8. Put the tightly packed stuffed vegetables in a baking dish. Pour in the water or vegetable broth.

9. Return the reserved caps to the tomatoes and peppers. Cover the dish with foil.

10. Put in the preheated oven for around 45-50 minutes or until the tender vegetables and fully cooked rice are present. For a nice top, remove the foil for the last 10 minutes. Warm it before serving. Enjoy!

Stuffed Tomatoes Peppers Gemista Recipe Equipment Needed

1. Oven
2. Cutting board
3. Chef’s knife
4. Spoon
5. Large frying pan
6. Wooden spoon or spatula
7. Baking dish
8. Foil

FAQ

• Can I use other types of peppers?You can utilize any type of sweet pepper that is available to you.
• How do I prepare the vegetables?Remove the tops from the tomatoes and peppers and scoop out their insides to make room for filling. Don’t throw away the insides, though. You can use them in a variety of ways, one of which I’ll share with you in a moment.
• Is there a substitute for fresh mint?If you lack fresh mint, dried mint can be used, but much less of it, about 1 tablespoon.
• Can I add meat to the filling?You can add minced meat, such as beef or lamb, to the rice mixture if you want.
• Are raisins suitable for this dish?Raisins provide a sweet note that complements the savory flavors, but they are optional.
• What is the cooking time for Gemista?Cook the filled vegetables in the oven for 1 hour at 375°F (190°C).
• How do I prevent the rice from being undercooked?Either semi-cook the rice or make sure there is enough liquid in the baking dish for the rice to finish cooking.

Stuffed Tomatoes Peppers Gemista Recipe Substitutions and Variations

Rice: Use quinoa or bulgur instead, for a different texture and taste.
Alternatives to olive oil: Avocado oil, Sunflower oil.
New parsley: Foster fresh Facilito or simple basil in your herbs for the next one.
Dried oregano: Try using dried thyme or marjoram in its place.
Pine nuts: Substitute with diced walnuts or sliced almonds for an equally nutty and crunchy experience.

Pro Tips

1. Before stuffing the tomatoes and bell peppers, lightly salt the insides and turn them upside down on a paper towel for about 10 minutes. This will help draw out excess moisture, preventing the vegetables from becoming too watery during baking.

2. To enhance the flavor of the rice filling, toast the pine nuts in a dry pan over medium heat for a few minutes until golden brown before adding them to the mixture.

3. For an extra depth of flavor, consider adding a pinch of cinnamon or allspice to the rice mixture. This can give the dish a subtle warmth and complexity.

4. If you enjoy a bit of heat, add a finely chopped hot pepper or a pinch of red pepper flakes to the onion and garlic mixture when sautéing.

5. Let the stuffed vegetables rest for about 10 minutes after taking them out of the oven. This allows the flavors to meld and makes it easier to serve without falling apart.