VEGETARIAN GEMISTA: VEGETARIAN STUFFED ROASTED PEPPERS & TOMATOES
Yield:
3-4
Ingredients
- 2 baking potatoes, cut into wedges
- 2 large tomatoes
- 2 bell peppers
For the Filling:
- ¼ cup rice
- ½ onion, finely chopped
- 2 small zucchinis, diced
- Tomato flesh, chopped
- 2 garlic cloves, grated
- 6 ounces water or vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 6 ounces feta cheese, crumbled
Optional:
- Kalamata olive slices, sliced mushrooms, chick peas, chopped spinach
For the Sauce:
- 16 ounces tomatoes, pureed
- ½ onion, finely chopped
- 1 garlic clove, grated
- Salt and pepper, to taste
- Pinch crushed red pepper flakes
- 1/2 teaspoon dried oregano
- ½-1 teaspoon granulated sugar
Instructions
- Preheat oven to 400 °F, 200 °C.
- Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.
- Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.
- Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.
- Assemble the meal:
- Pour the sauce into a baking dish large enough to hold all of the vegetables.
- Drain the water from the potatoes. Season the potatoes with salt, pepper and oregano.
- You may season the insides of the vegetables with some salt if desired.
- Fill the vegetables to the top with the filling. Cover with the vegetable tops and brush lightly with some olive oil. Place the stuffed vegetables in the baking dish over the sauce and season lightly with some salt.
- Fill in the gaps with the seasoned potatoes.
- Cover the tray with parchment paper and foil.
- Bake them covered for 45 minutes.
- Remove the foil and parchment and bake 35-40 more minutes or until the potatoes are fork tender.
- Serve with toasted bread and enjoy!
Kalispera Dimitra,
I would like first to thank you for your amazing YouTube videos and this fabulous website 😍
I would like to know ho many grams of rice you use for this recipe please?
Thank you for the answer.
Laëtitia
Hi Absolutely love this dish. Have made it before and was a winner. I would like to freeze it and take for long weekend away. Can I freeze it and at what stage? Thanks for your wonderful channel and recipes
calories in one serving of yemista? many people have health issues and must control their intake.
Fantastic recipe again from Dimitra! This is now a regular dish for us and a real favourite. Thanks Dimitra.
Would love to make this! What rice would you suggest using for this dish?
How much olive oil to use when frying onions and garlic for the sauce?
I made this for myself and a friend this week. I’ve made gemista before, but not this recipe. This recipe was much better, absolutely delicious and a very big hit with my friend. There’s a fair bit of work cutting everything up, but it’s worth every bit. I’ll make extra next time so I can have two meals.
Dimitra, I love the way you explain the recipe and show every step as you go. So relaxed and friendly.
Thank you so much! This makes my day. 🫶 Gemista does take a little chopping, but I’m so glad you felt it was worth it—and that your friend loved it too!
A few make-ahead tips for next time:
You can pulse the veggies in a food processor (quick, small chops—don’t puree) to save time.
Double the filling and freeze half in a zip-top bag; thaw overnight and you’re halfway to another meal.
Leftovers reheat beautifully; I add a splash of broth or tomato juice and warm covered.
Serving idea: a dollop of tzatziki and some crumbled feta on the side. If you have a moment, I’d really appreciate a ⭐⭐⭐⭐⭐ rating on the recipe—it helps others find it. Thank you for cooking with me and for the kind words about the step-by-step—it makes sharing these recipes so rewarding. 💛
—Dimitra