📝 About This Recipe
Transport your kitchen to the shores of the Aegean with Gemista, the quintessential Greek summer dish where vibrant bell peppers are hollowed and filled with a fragrant, herb-flecked rice. This 'Lathera' (oil-based) version celebrates the purity of extra virgin olive oil, which slowly slow-confits the vegetables into a melt-in-your-mouth delicacy. Naturally dairy-free and bursting with the sweetness of ripened tomatoes and fresh mint, it is a testament to the beauty of Mediterranean plant-based cooking.
🥗 Ingredients
The Vegetables
- 6 pieces Large Bell Peppers (assorted colors, tops reserved)
- 3 medium Yukon Gold Potatoes (peeled and cut into wedges to nestle between peppers)
The Aromatic Rice Filling
- 1.5 cups Arborio or Carolina Rice (rinsed well)
- 1 cup Extra Virgin Olive Oil (divided: half for filling, half for drizzling)
- 2 large Red Onion (very finely diced)
- 1 medium Zucchini (grated and squeezed of excess moisture)
- 3 cloves Garlic (minced)
- 2 cups Fresh Tomato Pulp (from the pepper innards and 2 extra grated tomatoes)
- 2 tablespoons Tomato Paste (diluted in a little water)
- 0.5 bunch Fresh Parsley (finely chopped)
- 0.5 bunch Fresh Mint (finely chopped)
- 3 tablespoons Pine Nuts (optional, for texture)
- 1 teaspoon Dried Oregano (Greek origin preferred)
- to taste Sea Salt and Black Pepper (be generous with the salt)
- 1 pinch Sugar (to balance the acidity of the tomatoes)
Baking Liquid
- 1 cup Water or Vegetable Broth
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Wash the peppers and slice off the tops (keep them as lids). Remove the seeds and white membranes.
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2
Using a spoon, scrape out any excess flesh from the inside of the peppers and grate it into a bowl; add the two extra grated tomatoes to this pulp. Season with a pinch of sugar.
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3
In a large skillet, heat 1/2 cup of olive oil over medium heat. Sauté the onions until translucent and soft, about 8 minutes.
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4
Add the garlic and grated zucchini to the skillet. Cook for another 3-4 minutes until the zucchini has softened and released its fragrance.
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5
Stir in the rice and pine nuts, toasting the grains for 2 minutes until they look slightly translucent around the edges.
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6
Pour in half of the tomato pulp/juice mixture and the tomato paste. Simmer for 5 minutes so the rice begins to absorb the flavors. The rice should still be firm (it will finish in the oven).
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7
Remove from heat. Fold in the fresh parsley, mint, oregano, salt, and plenty of cracked black pepper. Taste the filling—it should be highly seasoned.
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8
Place the hollowed peppers in a deep baking dish. Fill each pepper with the rice mixture, leaving about 1/2 inch of space at the top as the rice will expand.
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9
Place the pepper 'lids' back on. Wedge the potato slices in the gaps between the peppers; they will act as delicious sponges for the sauce.
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10
Mix the remaining tomato pulp with the remaining 1/2 cup of olive oil and the water/broth. Pour this liquid into the bottom of the baking dish.
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11
Cover the dish tightly with parchment paper and then aluminum foil. Bake for 45 minutes.
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12
Remove the foil and parchment. Baste the peppers with the juices from the bottom of the pan. Bake uncovered for another 30 minutes, or until the peppers are charred in spots and the potatoes are golden and soft.
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13
Let the dish rest for at least 20-30 minutes before serving. This is crucial for the oil and juices to emulsify and the flavors to settle.
💡 Chef's Tips
Use the highest quality Greek Extra Virgin Olive Oil you can find; it is the primary flavor carrier of this dish. Don't overfill the peppers! If you pack the rice too tightly, it won't cook through properly and may stay crunchy. Always include potatoes in the pan; they prevent the peppers from falling over and become the most sought-after part of the meal. Gemista tastes even better the next day at room temperature, as the rice continues to soak up the aromatic oil. If you have leftover filling, roll it into small cabbage leaves or hollow out a tomato to use every bit.
🍽️ Serving Suggestions
Serve with a side of Kalamata olives and crusty sourdough bread to mop up the olive oil sauce. Pair with a crisp, chilled Assyrtiko wine or a dry Rosé. A side of vegan feta-style cheese or a dollop of thick almond-milk yogurt adds a lovely creamy contrast. Serve as part of a Meze platter alongside hummus, dolmades, and grilled eggplant.