Gemista or Yemista – Stuffed tomatoes and bell peppers with rice

21 Sep Written by  Category Main Dishes Hits 1452
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Traditional Greek recipe of tomatoes and green bell peppers stuffed with rice and herbs. A recipe very popular for a Sunday meal with the family, especially during summer when in Greece there are lots of fresh vegetables. This is the vegetarian option for this dish and also the most popular. There is also a variation where tomatoes and peppers are stuffed with rice and minced meat.


  • 10 tomatoes
  • 4 green bell peppers
  • 5 potatoes
  • 60 gr fresh parsley finely chopped
  • 60 gr fresh mint finely chopped
  • 3 onions finely chopped
  • 2 cloves of garlic finely chopped
  • 1/3 cup crisp breadcrumbs
  • 300 gr rice longrain or parboiled
  • 100 ml olive oil
  • Salt and pepper to taste


  1. Slice the top of 8 tomatoes and 4 peppers and keep it as a lid for each one of them. Using a spoon remove the flesh from the tomatoes and keep it in a bowl. Remove the seeds and white from the peppers.
  2. Blend the flesh of the tomatoes and together with the other 2 tomatoes.
  3. In a big bowl add the rice, blended tomatoes, mint, parsley, onions, garlic and half of the olive oil. Add some salt and pepper. Keep aside for 15 minutes.
  4. Fill 2/3 of the tomatoes and peppers with the rice stuffing. Place tomatoes and peppers in a baking tray. Fill the rest of the vegetables with remaining liquid from the stuffing or if there is not enough with water. Cover the vegetables with the lids.
  5. Fill the gaps between vegetables in the tray with potatoes cut in pieces. Add the rest of the olive oil and 2 glasses of water inside the tray. Finally add some breadcrumbs on top of the tomatoes and peppers.
  6. Bake in the oven at 180oC for one hour. Add more water if needed


Gemista can be served either warm or cold and can be very well combined with feta cheese.

For gluten free use rice that is certified gluten free (Some rice varieties contain gluten). All other ingredients in this recipe fo not naturaly contain gluten.



Last modified on Monday, 21 September 2015 17:17

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