Enjoy this Gemista (or Yemista) recipe from fooodlove, a vegetarian stuffed pepper recipe bound to satisfy everybody around the table!

what you'll need
  • 4 large ripe tomatoes
  • 6 large bell peppers
  • 100 ml olive oil
  • 3 onions (grated)
  • 30 g pine nuts
  • 50 g raisins
  • 1 carrot (grated)
  • 2 spring onions
  • 1 bunch dill
  • 1½ bunch parsley
  • 300 g long grain rice
  • 1 vegetable stock cube
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp cumin
  • 1 tsp sugar
  • 2 potatoes
  • 2 large tomatoes (grated)
View ingredients
step 1

Start by slicing off the top part of the tomatoes and peppers and carefully empty their insides with a spoon. Keep their top par, blend their flesh and set aside for the filling (note: throw away the seeds from the peppers).

step 2

Filling: In a large pot add the olive oil and sauté the onions for 4 minutes.

step 3

Add the pine nuts, raisins and the grated carrot and sauté for 3 more minutes.

step 4

Add the rest of the ingredients (spring onions, dill, parsley, rice, salt, pepper, sugar, cumin, vegetable stock cube) plus the blended vegetables from the first step, and stir them for a couple of minutes.

step 5

Assembly: Add a pinch of salt to each vegetable before filling them.

step 6

Using a spoon, fill up each vegetable with the filling from step two and close their top. Do not overfill them because the rice will expand while cooking.

step 7

Peel the potatoes, cut them in thick slices and add them to the baking pan.

step 8

Grate two tomatoes and pour them in the baking pan along with the olive oil.

step 9

Add a bit of extra salt and sprinkle breadcrumbs on the top of each vegetable.

step 10

Cover with aluminium foil and bake in a pre-heated oven at 180ºC (350ºF) for 40 minutes and then remove the aluminium foil and bake for another 40 minutes.


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