Main CourseDinner

Vegan Gemista (Greek Stuffed Tomatoes and Peppers)

Name: Vegan Gemista (Greek Stuffed Tomatoes and Peppers)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: greek
Ingredients: 4 pcs large tomato; 2 pcs bell pepper; 1 pcs yellow onion finely chopped; 2 clove garlic clove minced; 120 g short-grain rice rinsed; 0.5 cup fresh parsley chopped; 0.25 cup fresh mint chopped; 1.5 cup tomato pulp from scooped tomatoes; 0.33 cup olive oil; 1 tsp dried oregano; 0.75 tsp salt; 0.5 tsp black pepper freshly ground; 2 pcs potato peeled and quartered; 0.5 cup vegetable broth; 2 tbsp olive oil

This traditional Greek dish features ripe tomatoes and bell peppers generously stuffed with a fragrant rice mixture, fresh herbs, and aromatic spices. Baked until tender, it's a hearty and flavorful plant-based meal perfect for a Mediterranean diet. Serve warm or at room temperature.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium
Per serving: 485 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

main

4 pcslarge tomato
2 pcsbell pepper

filling

1 pcsyellow onion, finely chopped
2 clovegarlic clove, minced
120 gshort-grain rice, rinsed
0.5 cupfresh parsley, chopped
0.25 cupfresh mint, chopped
1.5 cuptomato pulp, from scooped tomatoes
0.33 cupolive oil
1 tspdried oregano

seasoning

0.75 tspsalt
0.5 tspblack pepper, freshly ground

side

2 pcspotato, peeled and quartered

baking liquid

0.5 cupvegetable broth
2 tbspolive oil

Equipment

large bowl · spoon · knife · cutting board · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
About 10 min
2
Wash the tomatoes and bell peppers. For each tomato, carefully slice off the top and scoop out the pulp and seeds using a spoon. Reserve the tomato pulp. For each bell pepper, slice off the top, remove the core and seeds.
About 10 min
Cook’s note: Be gentle when scooping the tomatoes to keep the skins intact.
3
Finely chop the reserved tomato pulp. In a large bowl, combine the chopped tomato pulp, onion, garlic, rice, parsley, mint, olive oil for the filling, oregano, salt, and black pepper. Mix well to combine.
About 10 min
Cook’s note: Massage the filling ingredients together with your hands to ensure even distribution of flavors.
4
Carefully stuff each tomato and bell pepper with the rice mixture, filling them about two-thirds full to allow the rice to expand during cooking. Place the stuffed vegetables in the prepared baking dish.
About 5 min
5
Arrange the quartered potatoes around the stuffed vegetables in the baking dish.
About 2 min
6
Pour the vegetable broth and the remaining olive oil over the vegetables and potatoes in the baking dish.
About 1 min
7
Cover the baking dish tightly with aluminum foil.
8
Bake for 60 minutes. Remove the foil and continue baking for another 30 minutes, or until the vegetables are tender and the rice is fully cooked.
About 1 hr 30 min
Cook’s note: The tops of the vegetables should be slightly caramelized and the rice should be fluffy.
9
Remove from the oven and let rest for a few minutes before serving.
About 2 min

Per serving

Nutrition

70%Score

Calories: 485.1kcal
Protein: 7.8g
Carbs: 55.9g
Fat: 26.7g
Fibre: 7.9g
Sugar: 12.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover gemista in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave or oven until warmed through.