The tomatoes have turned sweet, the peppers are full of aroma, and the parsley and mint are growing abundantly, filling the air with their fragrance. Summer is finally here, and there’s no way around it. It’s time for gemista, one of the most classic and beloved dishes of Greek cuisine!

You may come across the expression “orphan gemista” in Greece. Don’t worry, the vegetables haven’t lost their parents! 😊 It’s simply the traditional way of describing meatless stuffed vegetables. When gemista are made with rice, herbs and vegetables only, without minced meat, Greeks often call them “orphan” gemista. It’s one of those charming food expressions that has survived through the generations.

🛒Ingredients

• 🍅 4 tomatoes
• 🫑 4 green peppers
• 🌶️ 4 red peppers
• 🥔 2 potatoes
• 🫒 1/2 cup olive oil, plus a little extra for the baking dish
• 🧅 1 large onion
• 🧄 1 garlic clove or 1 tsp garlic paste, for garlic lovers only
• 🍅 1 cup tomato juice
• 🌿 1 cup finely chopped parsley
• 🌿 1/2 cup finely chopped mint
• 🍚 Carolina rice
• 🧂 Salt and pepper

🔸As a general guide, allow about 1½ tbsp uncooked rice for each medium-sized vegetable.

👩‍🍳Preparation

Wash the vegetables thoroughly. Remove the seeds from the peppers and carefully hollow out the tomatoes.

Peel and cut the potatoes. Finely chop the onion, parsley and mint, and crush the garlic if using.

Heat the olive oil and lightly sauté the onion and garlic until softened and fragrant. Add two-thirds of the tomato juice and stir. Add the rice, season with salt and pepper, and pour in 1 cup of water.

Let the mixture simmer for about 5 minutes, until most of the liquid has been absorbed but the filling is still moist. Remove from the heat and stir in the parsley and mint.

Fill the peppers and tomatoes about three-quarters full. Do not overfill them, as the rice will expand during baking. Season the potatoes with salt and pepper and arrange them in the baking dish alongside the stuffed vegetables.

Pour in the remaining tomato juice, drizzle the stuffed vegetables with a little olive oil and season lightly with salt. Add a little water to the baking dish and bake at 180°C for about 1½ hours, or until the vegetables are tender and beautifully roasted.

🍅 From my own experience

🔸 You can blend the tomato flesh and use it in the filling. But that would be a waste. With these juicy tomato pieces, you can make an amazing Greek salad with plenty of crumbled feta to serve alongside the dish. It’s one of the most delicious tomato salads you can make, and it pairs perfectly with gemista.

🔸 For years I made gemista with Carolina rice, just as tradition suggests, until basmati rice entered my life. Once I tried it in stuffed vegetables, I never went back. As an added bonus, it has a lower glycemic index. If you’re a basmati fan too, I highly recommend giving it a try. If you’re watching your carbs or simply looking for a different twist, be sure to check out my Quinoa Stuffed Vegetables as well.

🔸 Many people add potatoes to gemista, and that’s why I include them in this recipe. The truth is that I rarely do. I don’t like them taking up space, either in the baking dish or in our stomachs. Potatoes become wonderfully tender in many dishes, but in gemista they simply don’t excite me, so I shamelessly ignore them.

🔸 Besides potatoes, I rarely stuff other vegetables such as eggplants or zucchini. I believe they shine more in other recipes. The one exception is red peppers. They are always a huge hit and disappear in no time. What used to be a two-day meal suddenly turns into a one-day affair. Don’t say I didn’t warn you!

Enjoy!
Nanà…