Greek
Greek Gemista Stuffed Peppers
Bell peppers stuffed with herby tomato rice and baked with olive oil potatoes until soft, sweet and lightly blistered.
- One-pan dinner with potatoes
- Loaded with fresh herbs
- Great at room temperature
Gemista, which simply means filled, is a summer staple in Greek homes when peppers and tomatoes are at their best. The rice goes into the peppers only partly cooked and finishes in the oven, soaking up tomato juices and plenty of olive oil. Fresh mint, dill and parsley keep the filling lively and bright. Potato wedges tucked around the peppers turn crisp at the edges and make it a full meal in one pan.
Instructions
Heat the oven to 375 degrees F. Slice the tops off the peppers and reserve them as lids, then scoop out the seeds and ribs. Stand the peppers upright in a 9x13-inch baking dish, trimming the bottoms slightly if they wobble without cutting through.
Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes, until soft, then add the garlic and cook for 1 minute.
Add the grated zucchini and cook for about 4 minutes, until its moisture has mostly evaporated.
Stir in the rice, tomato paste, 2 cups of the crushed tomatoes, 1 teaspoon of the salt, the pepper and oregano. Simmer for 5 minutes, stirring; the rice will still be firm.
Remove from the heat and stir in the parsley, mint and dill.
Spoon the filling into the peppers, filling them only about three-quarters full because the rice will swell. Top each with a spoonful of crushed tomatoes and replace the pepper lids.
Toss the potato wedges with 2 tablespoons of the remaining olive oil and the remaining 1/2 teaspoon salt and tuck them between the peppers.
Stir 1/2 cup water into the remaining crushed tomatoes and pour into the bottom of the dish. Drizzle the remaining olive oil over the peppers.
Cover tightly with foil and bake for 45 minutes. Uncover and bake for 30 to 40 minutes more, basting once with pan juices, until the rice is tender, the peppers are soft and blistered and the potatoes are golden.
Let rest for 15 minutes, then serve warm or at room temperature with crumbled feta.
Test kitchen tips
- Check a pepper before pulling the pan: if the rice is still chalky, add a few tablespoons of water to the dish, cover and bake 10 minutes more.
- Gemista is traditionally served warm or at room temperature and keeps well for 3 days in the refrigerator, making it a great make-ahead dinner.
- Hollowed-out large tomatoes can replace some of the peppers; add their scooped pulp to the filling in place of some of the crushed tomatoes.
Nutrition per serving
- Calories
- 390
- Protein
- 8g
- Carbs
- 48g
- Fat
- 20g
- Fiber
- 7g
- Sugar
- 12g
- Sodium
- 790mg
Nutrition values are estimates calculated per serving. See our disclaimer.
