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Greek style stuffed tomatoes

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Greek Stuffed Tomatoes (Gemista) are tender roasted tomatoes filled with a savory mixture of rice, ground meat, fresh herbs, and warm spices. Baked in olive oil until soft and flavorful, this Mediterranean dish is hearty, aromatic, and perfect as a main or side.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 6 stuffed tomatoes (serves 3–6)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Gluten Free

Ingredients

1/2 cup long grain rice

1/3 cup extra virgin olive oil (plus more for drizzling)

1 red onion (half minced, half sliced)

3 garlic cloves, minced

1/2 lb lean ground beef (or lamb/turkey)

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 cup canned crushed tomatoes

1/4 cup white wine

1/2 cup water (plus 3/4 cup for baking)

2 tablespoons fresh parsley, chopped

1 tablespoon fresh spearmint, chopped

6 large tomatoes

Pinch of salt (for baking dish)

Instructions

  1. Rinse the rice and soak in water for 15–20 minutes. Drain and set aside.
  2. Preheat the oven to 375°F (190°C).
  3. In a skillet, heat 1/3 cup olive oil over medium-high heat. Sauté minced onion and garlic until fragrant. Add ground meat, salt, pepper, cumin, oregano, allspice, and nutmeg. Cook until browned.
  4. Stir in the drained rice, then add crushed tomatoes, wine, and 1/2 cup water. Bring to a boil, then simmer for 10 minutes. Add chopped parsley and mint. Adjust seasoning.
  5. Slice the tops off the tomatoes and set aside. Scoop out the flesh and chop it. Mix chopped flesh with sliced onion and spread in an oiled 9×13-inch baking dish.
  6. Stuff each tomato with the filling and place in the dish. Top with reserved tomato tops.
  7. Pour 3/4 cup water into the dish from the side. Add a pinch of salt and drizzle generously with olive oil.
  8. Cover with foil and bake for 30–45 minutes. Remove foil and bake another 45 minutes to 1 hour until tomatoes are tender and rice is cooked. Add more water if needed during baking.

Notes

  • Substitute ground beef with lamb or turkey.
  • For a vegetarian version, omit meat and add more herbs or veggies.
  • Use bell peppers, zucchini, or eggplant as alternative stuffing vegetables.
  • Let the dish cool slightly before serving for best flavor.
  • Store leftovers in the fridge and reheat with a splash of water.

Nutrition

Find it online: https://cheftinaskitchen.com/greek-style-stuffed-tomatoes/