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Here’s a classic Greek Stuffed Peppers recipe — known as Gemista (Γεμιστά) — made with fresh vegetables, herbs, and rice, optionally with ground meat. It’s healthy, comforting, and full of Mediterranean flavor.
🇬🇷 Greek Stuffed Peppers (Gemista)
🧺 Ingredients:
For 6 bell peppers:
6 large bell peppers (any color)
1 cup uncooked rice (short or medium grain like Arborio or Carolina)
1 large onion, finely chopped
2 cloves garlic, minced
2–3 ripe tomatoes, grated or finely chopped (or 1 cup canned crushed tomatoes)
½ cup olive oil
1 tbsp tomato paste
1 tbsp fresh mint, finely chopped (or 1 tsp dried)
2 tbsp fresh parsley, chopped
1 tsp dried oregano
Salt & pepper, to taste
¾ cup water or vegetable broth
Optional (for meat version):
250g (½ lb) ground beef or lamb
🍳 Instructions:
1. Prep the peppers:
Slice off the tops (keep the “lids”) and remove the seeds and membranes.
Lightly salt the insides and set aside.
2. Prepare the filling:
In a skillet, heat 2 tbsp olive oil. Add onion and garlic, sauté until soft.
Add ground meat (if using), cook until browned.
Stir in the rice, tomato paste, chopped tomatoes, herbs, salt & pepper.
Add ¾ cup water or broth. Simmer on low for 5–7 minutes, until liquid is mostly absorbed but rice is still firm (it will finish cooking in the oven).
3. Stuff and bake:
Preheat oven to 375°F (190°C).
Fill each pepper ¾ full with the rice mixture (it will expand).
Place pepper “lids” back on.
Arrange in a baking dish, drizzle remaining olive oil over and around them.
Add about ½ cup water to the bottom of the dish.
Cover loosely with foil and bake for 45 minutes. Uncover and bake another 20–25 minutes, until peppers are tender and lightly browned on top.
🧀 Optional Add-ins:
A spoon of feta in the filling or sprinkled on top before serving
A handful of pine nuts or raisins for a sweet-savory twist
Use zucchini or tomatoes along with peppers for variation
🍽️ Serve with:
A drizzle of extra virgin olive oil
Crusty bread and tzatziki
A Greek salad on the side