Yiayia's Gemista — Herby Rice-Stuffed Tomatoes & Peppers

⏱ 110 min · Serves 4

Big beefsteak tomatoes and sweet peppers hollowed out, packed with mint-and-dill scented rice, then slow-roasted with potato wedges until sticky, sweet and glossy with olive oil. This is Greek summer cooking at its most generous — even better at room temperature the next day, with bread for mopping.

Per serving: 690 kcal · 11.0g protein · 85.0g carbs · 34.0g fat

Ingredients

• 4 large beefsteak tomatoes (about 250g each)
• 4 medium bell peppers (red, yellow or green)
• 250g medium-grain white rice (or Arborio), rinsed
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 150ml extra virgin olive oil, plus extra to drizzle
• 1 large bunch flat-leaf parsley, chopped (about 30g)
• 1 small bunch dill, chopped (about 20g)
• 3 tbsp fresh mint, chopped
• 2 tbsp tomato purée
• 1 tsp sugar
• 1/2 tsp ground cinnamon
• 2 tbsp pine nuts (optional)
• 2 tbsp currants or raisins (optional)
• 3 medium potatoes, peeled and cut into thick wedges
• 250ml hot water or vegetable stock
• Sea salt and black pepper
• Crusty bread and feta, to serve

Method

1. Heat the oven to 190C/170C fan. Slice the tops off the tomatoes and keep them as lids. Scoop out the flesh with a spoon into a bowl, leaving sturdy shells. Cut the tops off the peppers, keep as lids, and pull out seeds and cores.
2. Blitz or finely chop the tomato flesh with the tomato purée and sugar to make a rough pulp. Season well.
3. Warm 80ml of the olive oil in a wide pan and soften the onion for 8 minutes over medium-low heat. Add the garlic and cinnamon and cook 1 minute more.
4. Stir in the rice and toast for 2 minutes, then add half the tomato pulp, the pine nuts and currants if using, and all the herbs. Cook 3 minutes until the rice is coated and just starting to swell. Season generously — it should taste bold.
5. Lightly salt the inside of each tomato and pepper, then spoon the rice mixture in, filling only three-quarters full so the rice can expand. Sit the lids back on.
6. Sit the stuffed vegetables snugly in a large roasting tin. Tuck the potato wedges into the gaps and season them.
7. Pour the remaining tomato pulp and the hot water around the vegetables, then drizzle everything with the rest of the olive oil.
8. Cover the tin loosely with foil and bake for 50 minutes. Remove the foil and bake another 30–35 minutes, until the rice is tender, the potatoes are soft and the tops are lightly charred. Add a splash of water if the tin looks dry.
9. Rest for at least 20 minutes before serving — gemista is meant to be warm, not scorching. Serve with the pan juices spooned over, crusty bread and a slab of feta.