Main CourseDinner

Vegan Gemista (Stuffed Vegetables)

Name: Vegan Gemista (Stuffed Vegetables)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: greek
Ingredients: 4 pcs large tomato; 2 pcs bell pepper halved; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 0.75 cup short grain rice rinsed; 0.5 cup tomato pulp from scooped tomatoes; 0.25 cup fresh parsley chopped; 2 tbsp fresh mint chopped; 1 tsp dried oregano; 0.25 cup olive oil; 0.5 cup water; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 pcs potato peeled and quartered

A classic Greek dish featuring hollowed-out vegetables like tomatoes and bell peppers, filled with a savory mixture of rice, herbs, and spices. This vegan version is hearty, flavorful, and perfect for a main course.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 391 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

vegetables

4 pcslarge tomato
2 pcsbell pepper, halved

filling

1 pcsyellow onion, finely chopped
2 clovegarlic, minced
0.75 cupshort grain rice, rinsed
0.5 cuptomato pulp, from scooped tomatoes
0.25 cupfresh parsley, chopped
2 tbspfresh mint, chopped
1 tspdried oregano
0.25 cupolive oil

liquid

0.5 cupwater

seasoning

1 tspsalt
0.5 tspblack pepper, freshly ground

side

2 pcspotato, peeled and quartered

Equipment

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

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 10 min
2
Wash the tomatoes and bell peppers. Carefully slice off the top of each tomato and scoop out the pulp, reserving it for the filling. Remove the seeds and membranes from the bell peppers.
About 10 min
Cook’s note: Use a spoon or small knife to carefully scoop out the tomato pulp without piercing the skin.
3
In a large bowl, combine the chopped onion, minced garlic, rinsed rice, reserved tomato pulp, chopped parsley, chopped mint, and dried oregano.
About 5 min
4
Add the olive oil, salt, and black pepper to the filling mixture and stir well to combine all ingredients.
About 2 min
5
Evenly fill each hollowed tomato and bell pepper with the rice mixture, leaving a little space at the top for the rice to expand.
About 5 min
Cook’s note: Do not overfill, or the rice may not cook properly.
6
Arrange the stuffed vegetables in a large baking dish. Place the potato quarters around the vegetables.
About 3 min
7
Pour the water into the bottom of the baking dish.
About 1 min
8
Cover the baking dish tightly with aluminum foil.
About 1 min
9
Bake for 45 minutes, then remove the foil and continue baking for another 15 minutes, or until the vegetables are tender and the rice is cooked through.
About 1 hr
Cook’s note: The potatoes should be soft and slightly browned.
10
Remove from the oven and let the gemista rest for at least 15 minutes before serving.
About 15 min
Cook’s note: Resting allows the flavors to meld and the rice to fully absorb any remaining liquid.

Per serving

Nutrition

75%Score

Calories: 390.5kcal
Protein: 7.6g
Carbs: 59.7g
Fat: 14.5g
Fibre: 7.1g
Sugar: 11.3g

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.