Gemista (stuffed tomatoes & bell peppers)


  • 6 Medium Peppers
  • 6 Medium Tomatoes
  • 1 1/2 Cup Rice
  • 2 Medium Onion Chopped
  • 1 Handful Bread Crumbs
  • 1 Bunch Parsley to taste, diced
  • 2 Cup Tomato Juice
  • 1 1/2 Cup Olive Oil
  • 2-3 Pinch Salt To taste
  • 1-2 Pinch Pepper To taste


Slice-off the top of the tomatoes (& peppers) and carve-out the inside. Try to leave the empty tomatoes as thin as possible but be careful not to damage their skin. Save the inside parts of the tomatoes you have removed. They will be used for the stuffing. Mash them with a blender and mix half of the tomatoe mash with the rice the onions (chopped), the mint and the parsley. Cook the stuffing with olive oil. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later in the oven. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomatoe mash. Add olive oil and bake for about 1 1/2 hour in a medium oven . Add water if required during baking.

Optionally: You can add raisins in the stuffing if you desire. Also, alternatively you can stuff tomatoes and peppers with some minced meat. Try to experiment and create to stuffings, one with rice and one with minced meat and fill half of the tomatoes and peppers with each stuffing.
For the alternative stuffing just replace rice with minced meat.

Chania (Hania)|Heraklion (Iraklion)|Rethymnon|Lasithi