Greek style stuffed tomatoes

Greek Stuffed Tomatoes, or Gemista, are a beloved Mediterranean comfort food. These tender roasted tomatoes are generously filled with a savory mixture of ground meat, rice, fresh herbs, and aromatic spices. Baked until meltingly soft and infused with olive oil, this dish is hearty, nourishing, and absolutely bursting with flavor. It’s a perfect centerpiece for a Greek-inspired meal or an impressive side dish.

Why You’ll Love This Recipe

Gemista is the kind of dish that feels both rustic and refined. Each bite delivers layers of flavor—herbs like mint and parsley brighten the filling, while spices like cumin, allspice, and nutmeg add warmth. It’s a dish that’s equally satisfying for meat lovers and Mediterranean food enthusiasts. Whether served warm or at room temperature, these stuffed tomatoes are make-ahead friendly, family-approved, and great for both casual dinners and festive occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long grain rice

• Extra virgin olive oil

• Red onion (half minced, half sliced)

• Garlic cloves, minced

• Lean ground beef (or lamb/turkey as alternatives)

• Kosher salt and black pepper

• Ground cumin

• Dried oregano

• Allspice

• Ground nutmeg

• Canned crushed tomatoes

• White wine

• Water

• Fresh parsley, chopped

• Fresh spearmint, chopped

• Large tomatoes (for stuffing)

Directions

1. Soak the Rice
   Rinse the rice thoroughly, place in a bowl, and soak in water for 15–20 minutes until you can break a grain with your fingers. Drain and set aside.

2. Preheat the Oven
   Set your oven to 375°F (190°C) while preparing the stuffing.

3. Cook the Filling
   In a large skillet over medium-high heat, warm ⅓ cup of olive oil. Add the minced onion and garlic, sautéing briefly until aromatic but not browned. Add ground meat, seasoning with salt, pepper, cumin, oregano, allspice, and nutmeg. Cook until browned and crumbled.

4. Add Rice and Liquids
   Stir the drained rice into the meat mixture, followed by crushed tomatoes, white wine, and water. Bring to a boil, then reduce to a simmer for about 10 minutes. Stir in fresh parsley and mint. Adjust salt to taste.

5. Prepare the Tomatoes
   Slice the tops off the tomatoes and set aside. Use a paring knife and spoon to carefully scoop out the tomato flesh. Chop the flesh and mix with the sliced onions to create a bed in your baking dish.

6. Stuff the Tomatoes
   Oil a 9×13-inch baking dish and spread the tomato flesh and sliced onions across the bottom. Fill each tomato shell with the stuffing mixture and place them in the dish. Cover with the reserved tomato tops.

7. Bake the Dish
   Pour ¾ cup of water into the baking dish from the corner. Add a pinch of salt and drizzle olive oil generously over the tomatoes. Cover with foil and bake for 30–45 minutes. Remove foil and continue baking for another 45 minutes to 1 hour, until the tomatoes are tender and the rice is fully cooked. Add water during baking if needed.

Servings and timing

• Servings: 6 stuffed tomatoes (serves 3–6 depending on portion size)

• Prep time: 25 minutes

• Cook time: 1 hour 30 minutes

• Total time: 1 hour 55 minutes

Variations

• Vegetarian: Omit the meat and add more herbs, chopped vegetables, or sautéed mushrooms for a satisfying vegetarian version.

• Different grains: Substitute quinoa or bulgur for the rice (adjust cooking time accordingly).

• Spicier: Add a pinch of chili flakes or a diced jalapeño to the filling.

• Cheesy twist: Mix in crumbled feta or grated kefalotyri cheese to the stuffing.

• Mini version: Use smaller tomatoes for a bite-sized party appetizer.

Storage/Reheating

• Storage: Store leftovers in airtight containers in the fridge for 3 to 4 days.

• Reheating: Reheat in the oven at 350°F (175°C) with a splash of water and covered with foil until warmed through.

• Make-ahead tips: You can fully cook the dish a day ahead and reheat before serving, or prep the tomatoes and stuffing separately, then assemble and bake fresh.

FAQs

What does “Gemista” mean?

“Gemista” means “stuffed” in Greek. It refers to vegetables—typically tomatoes, peppers, or zucchini—stuffed with rice or meat mixtures.

Can I make this with other vegetables?

Yes, you can use bell peppers, zucchinis, or eggplants instead of or along with tomatoes.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free if you ensure your ingredients (especially the spices and canned tomatoes) are certified gluten-free.

Can I freeze Greek stuffed tomatoes?

Freezing is not recommended as the texture of the tomatoes may become too soft upon reheating.

Can I make this dish vegan?

Yes. Skip the meat and use more rice, chopped veggies, and plant-based protein like lentils or chickpeas.

Do I have to use white wine?

No, you can substitute with vegetable broth, chicken broth, or simply water if preferred.

What kind of rice should I use?

Long grain white rice is ideal for this recipe. If using brown rice, adjust liquid and cook time as it takes longer to soften.

Can I serve this cold?

Yes, it tastes great at room temperature and is often served that way in traditional Greek cuisine.

What pairs well with stuffed tomatoes?

Serve with a Greek salad, crusty bread, tzatziki, or roasted lamb or chicken for a complete meal.

How do I know the rice is fully cooked?

Check by cutting into one stuffed tomato and tasting the filling. The rice should be tender, not hard or chewy.

Conclusion

Greek Stuffed Tomatoes (Gemista) is a dish that captures the heart of traditional Mediterranean cooking—simple ingredients, fresh herbs, bold flavor, and nourishing comfort. Whether served as a main or a side, this recipe brings a taste of Greece to your table and is sure to impress every time. Perfect for family dinners, holidays, or anytime you crave something hearty and wholesome.