Here is an absolute Greek classic – Gemista! Guys, you’re going to love this dish of Greek stuffed vegetables. There is so much packed into these veggies – it’s like the gift that keeps on giving.
This Yemista recipe has all the classic Greek qualities I know you come here for. Big flavour! Let’s go!
What is Gemista?
Gemista, or Yemista, is a traditional Greek dish made from colourful stuffed vegetables, usually tomatoes, capsicums (bell peppers), zucchini, eggplants, or potatoes. The word "gemista" translates to "filled" or "stuffed" in Greek.
With Gemista, the hollowed-out vegetables are filled with a flavourful mixture of ingredients such as rice, ground meat (often beef or lamb), onions, garlic, fresh herbs, and spices.
The stuffing is then baked until the vegetables are tender and the filling is cooked.
Other European countries have similar versions – in France, for example, there is a version called “légumes Farcis. “
How to make this dish - Video
If you enjoy making recipes with stuffings and want to try someone even bigger, take a look at my Greek slow cooked stuffed lamb recipe. You can also check out my Papoutsakia recipe (Greek stuffed eggplant) for another delicious stuffed dish!
Why you’ll love this Greek stuffed vegetable recipe
Other than how good-looking it is…
- Rich and savoury filling combines seasoned beef mince, fragrant rice, and aromatic herbs. It is packed with big fat Greek flavours.
- Healthy and nutritious: Stuffed vegetables are a wholesome and nutritious meal option. They are loaded with vitamins, minerals, and fibre.
- The textures: Each bite offers a delightful contrast between the softness of the vegetables and the chewiness of the filling.
- Ideal for gatherings and special occasions: Greek stuffed vegetables look impressive. They are perfect for meetings, potlucks, and special occasions.
- Make-ahead convenience: You can prepare the stuffed vegetables in advance and refrigerate them until you're ready to bake and serve. This makes them super convenient for busy weeknights or guests coming over.
- Leftover potential: Leftover stuffed vegetables can be enjoyed the next day and taste just as delicious. They make a great lunch or dinner option that can be easily reheated.
- Family-friendly: Loved by kids and adults, Greek stuffed vegetables are family-friendly.
Ingredients for Gemista
Here’s what to gather to make this cracking dish:
- Tomatoes: Choose ripe but firm tomatoes for stuffing. Look for medium to large-sized tomatoes with a smooth texture and good colour. Roma or beefsteak tomatoes work well for this dish.
- Capsicums (bell peppers): Choose bell peppers that are large and have a deep colour, such as red, yellow, or orange. The peppers should be firm and without wrinkles or soft spots.
- Eggplant: Go for medium-sized eggplants that feel heavy for their size and have smooth, shiny skin. Look for eggplants with vibrant purple colour and no blemishes or bruises.
- Potatoes: Choose medium-sized potatoes with thin skins, such as Yukon Gold or red potatoes. These varieties hold their shape well when cooked and offer a creamy texture.
For the Stuffing:
- Beef mince: Use lean ground beef for the stuffing.
- Medium-grain rice: Select medium-grain rice, such as Arborio or Calrose rice. When cooked, these varieties have a slightly sticky texture, helping to bind the stuffing ingredients together. Make sure to wash the rice before cooking it!
- Red onions: Choose firm red onions with a deep colour and dry outer skin. Red onions add a sweet and slightly pungent flavour to the stuffing mixture.
- Garlic cloves: Use fresh garlic cloves for the best flavour.
- Fresh parsley, mint, and dill: Fresh herbs add brightness and depth of flavour to the stuffing mixture. Chop the herbs finely before adding them to the stuffing for maximum freshness.
- Salt and pepper: Season the stuffing mixture to taste with kosher salt and freshly ground black pepper. Good seasoning is critical to getting delicious Greek stuffed vegetables.
- Cinnamon: A classic ingredient in this dish!
- Dried oregano: Crumble the dried leaves between your fingers to release their aromatic oils before adding them.
- Olive oil: Use extra virgin olive oil for its rich flavour and fruity aroma.
Recipe Tips
Check out my top tips for making this recipe:
- Choose fresh and firm vegetables: For stuffing, select ripe but firm tomatoes, capsicums, eggplants, and potatoes. Fresh vegetables ensure better flavour and texture in the final dish.
- Season vegetables inside and out: Lightly season the hollowed-out vegetables with salt and pepper inside and outside before stuffing. This adds flavor and helps to season the vegetables evenly.
- Combine filling ingredients thoroughly: In a large bowl, mix the beef mince, partially cooked rice, finely chopped onions, garlic, herbs, spices, and olive oil until well combined. Ensure that all the ingredients are evenly distributed throughout the stuffing mixture.
- Be gentle when stuffing: Carefully stuff the prepared vegetables with the filling mixture, avoiding overpacking. Leave a little space at the top of each vegetable to allow for expansion during cooking.
- Check for doneness: To ensure that the stuffed vegetables are fully cooked, insert a knife or fork into the thickest part of each vegetable. It should glide in easily without resistance.
Let it rest: When it comes out of the oven from its final cook – let it rest and settle for a few minutes before serving it.
Variations of stuffed vegetables: Greek style
You can play around with this recipe and use it as a base to add to. Here are a few ideas. These aren’t traditional Greek recipes – just fun variations:
- Seafood: Instead of beef mince, mix cooked seafood such as shrimp, crab, or chopped fish in the stuffing. Combine the seafood with cooked rice, herbs, and spices.
- Feta cheese and spinach: Add crumbled feta cheese and chopped spinach to the stuffing mixture. The creamy texture of the cheese and the earthiness of the spinach complement the vegetables beautifully.
- Mushrooms: Replace the beef mince with finely chopped mushrooms for a meaty and savoury stuffing. Mix the mushrooms with cooked rice, onions, garlic, and herbs for a hearty vegetarian option.
How to serve your Gemista
Greek stuffed vegetables can be served hot, straight from the oven, or at room temperature.
They taste delicious when served cold the next day, making them a great leftover option.
For a hearty Greek feast, pair them with my Greek lemon potatoes and biftekia recipe. The juicy patties, tender potatoes, and stuffed vegetables complement each other beautifully, and they all cook at the same oven temperature for easy preparation.
How to store your stuffed vegetables
After preparing your Greek stuffed vegetables, storing them properly is important to keep them fresh.
If you have leftovers or want to prepare the stuffed vegetables ahead of time, store them in an airtight container in the refrigerator. Make sure the container is large enough to accommodate the vegetables without squishing them.
Eat your Greek stuffed vegetables within 3 days of preparation. While they may still be safe to eat at this time, the quality and flavour may diminish.
Cool the Gemista at room temperature before placing them in the refrigerator.
Freezing
While Greek stuffed vegetables can be frozen, their texture may change slightly when thawing them, especially for vegetables like tomatoes and eggplants. These have a high water content.
If freezing, wrap each stuffed vegetable tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.
📖 Recipe
Gemista (Greek Stuffed Vegetables Recipe)
Ingredients
Vegetables
- 8 tomatoes
- 4 bell peppers (capsicums)
- 2 eggplants
- 4 potatoes (to place in baking dish)
For the stuffing
- 500 grams beef mince
- 1 + ½ cup rice (medium-grain)
- 2 red onions (diced) (use 3 if small onions)
- 5 garlic cloves (minced)
- ½ cup parsley (fresh)
- ½ cup mint (fresh)
- ¼ cup dill (fresh)
- 1 tablespoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cinnamon
- ½ tablespoon oregano (dried)
- ¼ cup olive oil (for frying the mince meat)
- Insides of the tomatoes - blended (650ml to 700ml juice)
- Insides of the eggplants
Instructions
Preparing the vegetables
- Cut the tops off all the tomatoes, but try not to go all the way though so that it remains like a lid. Then remove the insides by using a knife and spoon and place them in a bowl.
- Place all the chunky pieces from the tomatoes into a blender and give it a light pulse. (In total you want around 650 - 700 ml of juice/ pulp)
- Cut the tops off all the capsicums. I make a jagged line around when I cut, so that each lid is unique to the capsicum and fits perfectly on top. Be sure to clean them and remove the seeds.
- Slice the side of the eggplants to create an opening. Remove the insides - dice them up and place in a bowl.
- Place all vegetables into your dish that you will be cooking in. Season the insides with salt and pepper.
- Clean and quarter 2 - 4 potatoes (depending on the size of your dish and room) - place in bowl of water
Cooking the stuffing
- Over medium-high heat add ¼ cup olive oil to a pot
- Add inside your diced onions and garlic - allow to caramelize
- Add inside 500 grams beef mince - cook till not pink
- Add inside 1 and a ½ cups washed rice - cook for 2 minutes
- Add the diced/ chopped egg plant - cook for a minute
- Add the parsley, mint and dill - mix through
- Add all the salt, pepper, oregano and cinnamon - mix through
- Add inside all the tomato juice/ pulp
- Cook for a few minutes - you want the consistency to be quite sloppy but not runny.
- Turn off the heat, remove the pot.
- Fill the insides of the vegetables with the stuffing - don't fill to the top because the rice will expand.
- Add any left over stuffing into the dish for juice and flavour
Preparing the dish
- Ensure all vegetables are sitting up right and nicely spaced.
- Ensure your left over stuffing is now placed into the dish.
- Add inside your potatoes - between the vegetables (this also helps hold them upright)
- Add 1 cup of olive oil into the dish (coating all the vegetables and potatoes as you pour it in)
- Season again with salt and pepper over the top of everything
- Cover well - I use both wet baking paper and alfoil to cover my dish
- Place into a preheated oven at 180 degrees Celsius set to fan
- Cook for 1 hour covered
- Remove the dish and uncover
- Cook for another hour until browned and you are happy with how it looks.
- Remove from oven, allow to set for 20-30 minutes
- Serve and enjoy!
Video
George says
This tastes exactly like my yiayias. Brought back some good memories!
Betty says
Delicious
Nikolopaa says
Thanks so much Betty! 🙏