Greek Gemista with Herbed Rice and Olive Oil 🌶️

A traditional Greek dish of oven-roasted stuffed tomatoes and bell peppers, filled with herbed rice and drizzled with olive oil and lemon. Simple, wholesome, and full of Mediterranean flavor!

📋 Ingredients

• 4 large tomatoes

• 4 large bell peppers (any color)

• 1 cup long-grain rice

• 1 onion, finely chopped

• 2 cloves garlic, minced

• ¼ cup olive oil, plus more for drizzling

• ¼ cup fresh parsley, chopped

• 1 tsp dried oregano

• Salt and pepper, to taste

• 1½ cups vegetable broth

• 1 lemon, zested and juiced

👩‍🍳 Instructions

STEP 1: Prepare the Vegetables

1. Preheat oven to 375°F (190°C).

2. Slice the tops off the tomatoes and bell peppers, reserving the tops.

3. Carefully scoop out the tomato pulp and set it aside.

4. Arrange the hollowed vegetables upright in a baking dish.

STEP 2: Make the Rice Filling

1. In a large skillet, heat olive oil over medium heat.

2. Add the onion and garlic; sauté until soft and fragrant (3–4 minutes).

3. Stir in the reserved tomato pulp, rice, parsley, oregano, salt, and pepper.

4. Add the vegetable broth and bring to a simmer.

5. Cook uncovered for 10 minutes, stirring occasionally, until rice is partially cooked and has absorbed some liquid.

STEP 3: Stuff and Roast

1. Gently fill each tomato and pepper with the rice mixture. Don’t overpack — the rice will expand as it cooks.

2. Place the tops back on the vegetables.

3. Drizzle olive oil over the tops.

4. Cover the baking dish with foil and bake for 30 minutes.

5. Remove foil and bake another 15–20 minutes, until vegetables are soft and slightly charred.

STEP 4: Garnish and Serve

1. Remove from oven and drizzle with lemon juice and a little zest before serving.

2. Garnish with extra parsley, if desired.

⏱ Prep Time: 20 min | Cook Time: 50 min | Total Time: 1 hr 10 min

🍽 Servings: 4