Stuffed Tomatoes & Peppers

Stuffed Tomatoes & Peppers /Gemista


  • 6 large bell peppers
  • 6 large tomatoes
  • 2 large red onions
  • 2 large garlic cloves,
  • 1/3 cup greek olive oil
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley
  • 1/3 cup fresh dill
  • salt and freshly ground black pepper to taste
  • 1 cup rice, such as Carolina or glasse
  • 1½ cup crumbled greek feta


Cut off the tops of the peppers and scoop out and discard the seeds. Reserve the tops.

Cut off the caps of the tomatoes and reserve. Using a teaspoon, scoop out the pulp. Remove the seeds. Chop and reserve the pulp and juices.

Finely chop the onions.

Peel and chop the garlic (or use a garlic press)

Finely chop the herbs

Preheat oven to 180°C

Heat 3 tablespoons olive oil in a large skillet and cook the onions over low-medium heat until wilted, for about 7 minutes. Add the garlic and stir for a minute.

Add the rice and toss to combine in the skillet. Pour in ½ cup of water, lower the temperature, and cook the rice covered, until the liquid is absorbed.

Remove from heat. Mix in the tomato pulp, feta and juices, the herbs and adjust seasoning to taste with salt and pepper.

Spread oil in an ovenproof glass-baking dish. Fill each pepper and tomato loosely with the rice filling. Place upright snugly in the baking dish. Pour 1 ½ cups of water over them.

Cover each with its cap.

Cover the dish loosely with aluminum foil and bake for about 1 hour, or until the rice is tender. Check occasionally and add more water if necessary to keep the filling moist.

Remove, cool slightly, and serve either warm or at room temperature.


Sandanski, Благоевград, Bulgaria
Τ:+30 694 323 0626
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