A Greek take on a classic stuffed pepper dish. Simple to make, easier to devour.
Click here for video recipe and story on Instagram
"Είμαστε αυτό που τρώμε." - Υπποκράτης
"We are what we eat." - Hippocrates
Gemista is a flavorful dish made by hollowing out vegetables like tomatoes, bell peppers, zucchini, or eggplants and filling them with a mixture of rice, herbs, onions, and sometimes ground meat. The vegetables are then baked until tender, allowing the flavors to meld and creating a delightful blend of textures and tastes. Gemista is often served as a main course or a side dish, and it exemplifies the healthy and balanced approach to cooking that is common in Greek gastronomy.
The origins of Gemista can be traced back to ancient Greece, where stuffed vegetables were a common part of the diet. In the Mediterranean region, using fresh, local ingredients was a practical way to create flavorful and nutritious meals. Over time, the dish evolved, incorporating various ingredients and techniques.
Gemista showcases the influence of the Mediterranean climate and the availability of seasonal produce on Greek cuisine. The dish highlights the use of vegetables as a primary ingredient, a characteristic of the region's diet. In the past, Gemista was likely prepared using ingredients that were abundant and accessible to Greek households, making it a staple dish.
Today, Gemista remains a beloved and cherished part of Greek cuisine, representing a connection to both ancient traditions and modern culinary practices. It reflects the Mediterranean approach to cooking, focusing on simple yet flavorful combinations of ingredients, often enhanced by olive oil, herbs, and regional spices. Gemista's popularity has extended beyond Greece's borders, with variations of stuffed vegetables found in other Mediterranean cuisines as well.
As with many traditional dishes, Gemista's recipe can vary based on family traditions, regional differences, and personal preferences. The core concept of stuffing and baking vegetables, however, remains consistent, preserving the essence of this classic Greek dish.
Greek Gemista
Prep time 40 mins | Cook time 1:30 minutes | Serves 5-6
Ingredients:
4-6 large tomatoes, the bigger the better
4-6 bell peppers (any color), I prefer red
1 cup rice (short-grain rice works well)
1 onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup olive oil, plus extra for drizzling
1 clove of garlic, minced
a pinch of cinnamon
a pinch of cumin
Salt and pepper to taste
1/2 cup water or vegetable/chicken broth (if the rice is looking a bit dry)
Half a pound ground meat (such as beef, pork, lamb)
3-4 potatoes, peeled and sliced to a medium thickness, not too thin or they will burn
Lemon juice, for serving
Instructions:
1. Prepare the Vegetables:
Wash the tomatoes and bell peppers thoroughly.
Cut the tops off the tomatoes and set aside. Carefully scoop out the pulp and seeds using a spoon. Reserve the pulp for later.
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the inside of the peppers.
2. Prepare the Filling:
In a bowl, combine the rice, chopped onion, parsley, mint,
Brown meat with cinnamon, cumin, minced garlic, just until it develops some color, remove from heat.
Add meat to bowl with rice mixture
Add 1/4 cup of olive oil and season with salt and pepper. Mix well.
3. Prepare the Tomatoes:
Dice the reserved tomato pulp and add it to the rice mixture. Mix to combine.
sprinkle a bit of sugar and salt on the insides of tomatoes and peppers.
4. Fill the Vegetables:
Stuff each tomato and bell pepper with the rice mixture, leaving some space at the top for the rice to expand.
Place the tops back on the tomatoes and bell peppers.
5. Arrange in a Baking Dish:
Place the stuffed vegetables in a baking dish. Drizzle a bit of olive oil over the tops.
Drizzle olive oil on the rest of the pan and add potato slices, covering in a bit of oregano, salt and black pepper.
6. Baking:
Preheat your oven to 375°F (190°C).
Put in your sheet pan with peppers, tomatoes and potatoes
Cover the baking dish with aluminum foil or a lid.
7. Bake:
Bake the Gemista in the preheated oven for about 45-60 minutes, or until the vegetables are tender and the rice is cooked.
Make sure to flip potatoes at about 20 minutes and remove them when they are done
8. Serving:
Once done, remove the Gemista from the oven and let them cool slightly before serving.
Serve the Gemista and potatoes with a drizzle of olive oil and a squeeze of lemon juice.
Gemista is often enjoyed warm or at room temperature, making it a versatile dish for various occasions. Honestly, these are better the next day so the flavors can really marry. This recipe is a basic guideline, and you can adjust the ingredients and seasonings to suit your preferences. Enjoy this delicious and comforting Greek dish!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you like the flavors of the Balkans you'll also enjoy these recipes from the subcontinent:
Balkan
Main Dishes
Albanian Fergese - A cheese and roasted pepper hot pot
Bulgarian Banitsa - A cheese and filo dough pie
Croatian Pasticada - A hearty meat dish with gnocchi
Cypriot Koupepia - Meat and rice stuffed grape leaves.
Greek Gemista - A dish of rice stuffed peppers and roasted potatoes
Kosovar Fli - A layered pancake dish
Montenegrin Kacamak - A hearty corn flour porridge served with melted butter and cheese
North Macedonian Tavce Gravce - A filling sausage and bean hot dish
Serbian Karadjordjeva Snicla - A stuffed and rolled schnitzel type dish
On The Sweeter Side
Bosnian Tufahije - A sweet apple and nut dessert
Romanian Papanasi - A sweet cheese donut with berry jam and sour cream
Slovenian Potica - A Christmas bread with nuts and honey
Slovenian & Croatian Strukli - A rolled and steamed pie dish thats filled with ricotta and honey
Comments