Gemista (Γεμιστά) — Greek Stuffed Tomatoes and Peppers with Herbed Rice

• 6large ripe tomatoes (choose firm but ripe for stuffing)
• 6medium green bell peppers (or a mix of green and red)
• 200 gyellow onion (finely chopped)
• 12 ggarlic cloves (about 3 cloves, minced)
• 90 mlextra-virgin olive oil (plus 15 ml for the pan)
• 220 glong-grain rice (uncooked)
• 450 gtomato pulp (from scooped tomatoes) (blended or finely chopped)
• 20 gtomato paste (about 1 tbsp)
• 20 gfresh parsley (finely chopped)
• 10 gfresh mint leaves (finely chopped)
• 10 gfresh dill (finely chopped)
• 2 tspdried oregano
• 0.5 tspground cinnamon (traditional hint, optional but recommended)
• 10 gfine sea salt (about 1 3/4 tsp, divided)
• 1 tspblack pepper
• 15 mllemon juice (about 1 tbsp)
• 350 mlwater (for the pan)
• 600 gYukon Gold potatoes (cut into wedges for baking alongside)

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Lightly oil a deep baking dish with 15 ml olive oil so the vegetables don’t stick and the pan juices caramelize evenly.

2. 2

   Prepare the tomatoes by slicing off the tops (keep them as lids) and scooping out the pulp into a bowl. Blend or finely chop the pulp and measure about 450 g for the sauce, then set it aside so the flavors meld while you prep the rest.

3. 3

   Prepare the peppers by slicing off the tops (keep as lids) and removing seeds and white ribs. Lightly salt the insides with 2 g salt total to season the vegetables from within and help them soften evenly in the oven.

4. 4

   Warm 90 ml olive oil in a wide skillet over medium heat, then add the chopped onion and cook for 6–8 minutes until translucent. Stir in the minced garlic and cook for 30 seconds, keeping the heat moderate so the garlic stays sweet rather than bitter.

5. 5

   Add the rice and stir for 2 minutes until the grains look glossy and lightly toasted. This brief toasting helps the rice stay separate and absorb the tomato-herb mixture without turning mushy.

6. 6

   Stir in the blended tomato pulp (450 g) and tomato paste (20 g), then add parsley, mint, dill, oregano, cinnamon, black pepper, 8 g salt, and lemon juice. Simmer for 6–7 minutes until the mixture thickens slightly, then remove from heat; the rice should be only partially cooked because it will finish in the oven.

7. 7

   Arrange the hollowed tomatoes and peppers snugly in the baking dish so they support each other. Spoon the filling into each vegetable, stopping about 1.5 cm from the top because the rice will expand as it bakes.

8. 8

   Place the reserved lids on top of each tomato and pepper to protect the filling and keep the vegetables moist. If using potatoes, toss the wedges with 30 ml olive oil and 3 g salt, then tuck them into the spaces between the stuffed vegetables.

9. 9

   Pour 350 ml water into the baking dish around (not over) the vegetables to create a flavorful braising environment. Cover the dish tightly with foil and bake for 45 minutes so the rice steams and the vegetables begin to soften without drying out.

10. 10

    Remove the foil and continue baking for 30–35 minutes until the vegetables are deeply tender and the tops are lightly browned. Rest the gemista for at least 15 minutes before serving so the rice sets and the juices redistribute for a cleaner slice.