gemista (Greek Herb & Pine-Nut Rice Stuffed Tomatoes and Bell Peppers) – Authentic Greece Recipe
Iconic Greek summer bake stuffing hollowed tomatoes and peppers with mint-and-dill scented rice.
- Country of Origin
- 🇬🇷 Greece (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Ripe beefsteak tomatoes and bell peppers, Short-grain rice, Golden raisins and pine nuts, Fresh spearmint, Dill
Ingredients for gemista (Greek Herb & Pine-Nut Rice Stuffed Tomatoes and Bell Peppers) (4 Servings)
- 1.25 lbs (or 2.5 cups) ripe beefsteak tomatoes and bell peppers, prepped into bite-sized pieces
- 1.5 cups short-grain rice, washed and trimmed
- 1 cup golden raisins and pine nuts
- 1 medium onion and 3 cloves garlic, finely minced with fresh spearmint
- 1.5 tbsp traditional Greece seasoning (dill, parsley, garlic, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, fresh spearmint, and dill, parsley, garlic, olive oil for 3 minutes until fragrant.
- Combine ripe beefsteak tomatoes and bell peppers and short-grain rice with the sautéed aromatics and layer evenly into the baking dish.
- Top with golden raisins and pine nuts and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.