Everyday Kitchen

Greek · Dinner

Gemista

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Gemista is a Greek dish. Leave space inside vegetables for the rice to expand.

Prep
30 min
Cook
75 min
Rest, soak, marinate or chill
10 min
Total
115 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Gemista. The photograph includes potatoes not included in this draft.
The photograph includes potatoes not included in this draft. Representative photograph of Gemista. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Vegetables

Filling

Tray

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Hollow · About 10 min

  1. Heat oven to 180°C / 350°F. Cut lids from 6 large tomatoes, 3 bell peppers, scoop tomato flesh and chop it.

    Check: The food must be hot through at 180°C / 350°F.

Fill · About 10 min

  1. Mix tomato flesh with 250 g rice, 150 g onion, chopped, 60 ml olive oil, 20 g parsley, 15 g mint, 1 tsp salt. Fill vegetables two-thirds full and replace lids.

Bake · About 45 min

  1. Arrange with 400 g potatoes, wedged, 300 ml water, 30 ml olive oil around them. Cover with foil and bake 45 minutes, uncover and bake 25–30 minutes until rice is tender. Rest 10 minutes.

    Check: Look for this result: rice is tender.

Tips

  • Leave space inside vegetables for the rice to expand.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use extra peppers instead of tomatoes, adding canned tomato to the filling.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Gemista one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Gemista?

Leave space inside vegetables for the rice to expand.

What can I substitute in Gemista?

Use extra peppers instead of tomatoes, adding canned tomato to the filling.

Can I prepare Gemista ahead?

Prepare the measured ingredients for Gemista one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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