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Greek Stuffed Peppers (Gemista) Recipe

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4.3 from 89 reviews

Greek Stuffed Peppers, known as Gemista, are a delicious Mediterranean dish featuring bell peppers filled with a flavorful mix of ground meat, rice, fresh herbs, and tomato sauce. Baked until tender and juicy, this classic recipe offers a perfect balance of savory and aromatic flavors, making it a hearty and comforting meal.

Ingredients

Peppers

  • 4 large bell peppers (any color) or 6 smaller peppers (mixed sizes)

Filling

  • 3 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 1/4 cup fresh parsley, chopped
  • 1 lb ground beef or lamb (or turkey, or vegan substitute)
  • 2 tablespoons chopped fresh mint or 1 tablespoon dried mint
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup red wine (optional)
  • 1 cup chopped fresh tomatoes or 15 oz can diced/crushed tomatoes (or more marinara sauce)
  • 1/2 cup converted rice (such as Ben’s Original)
  • 1/4 cup grated Romano cheese, Parmesan, or Kefalotiri
  • 1 1/2 cups marinara sauce or canned tomato sauce

Instructions

  1. Prepare the peppers: Wash the bell peppers thoroughly and cut off the tops, setting them aside as lids. Remove and discard the seeds and membranes from inside the peppers, creating hollow vessels for the filling.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Cook the meat and herbs: Add the ground meat of your choice to the skillet with the onions. Break up the meat with a spoon and cook until browned through. Stir in the chopped parsley, fresh or dried mint, salt, and black pepper. If using, pour in the red wine and let it simmer for a few minutes to reduce slightly and develop flavor.
  4. Add tomatoes and rice: Stir in the chopped fresh tomatoes (or canned tomatoes/marinara) and the converted rice. Mix well to combine all ingredients evenly.
  5. Simmer the filling: Reduce the heat to low and cover the skillet. Let the filling cook gently for about 10-15 minutes, until the rice begins to soften, stirring occasionally to prevent sticking.
  6. Fill the peppers: Remove the skillet from heat and stir in the grated cheese. Spoon the filling mixture into each prepared pepper cavity, packing gently to fill them completely but without overstuffing.
  7. Assemble the dish: Place the stuffed peppers upright in a baking dish. Pour the marinara sauce or canned tomato sauce over and around the peppers, and drizzle the remaining 1 tablespoon of olive oil over the top.
  8. Bake the peppers: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 45-60 minutes, or until the peppers are tender and the rice is fully cooked.
  9. Serve: Remove from the oven and let cool slightly before serving. The stuffed peppers can be enjoyed as a main course with a side salad or crusty bread.

Notes

  • You can use any color of bell peppers or mix sizes according to your preference.
  • Converted rice is recommended for a firmer texture, but other rice varieties can be used with adjusted cooking times.
  • For a vegetarian or vegan version, substitute the ground meat with plant-based alternatives and omit the cheese or use a vegan cheese.
  • If you prefer a richer flavor, do not skip the addition of red wine in the filling.
  • Leftovers keep well refrigerated up to 3 days and can be reheated gently in the oven or microwave.

Find it online: https://justsosavory.com/greek-stuffed-peppers-gemista-recipe/