Greek Stuffed Tomatoes

These Greek stuffed tomatoes, known as gemista, are a traditional Mediterranean dish featuring ripe tomatoes filled with a savory mixture of rice, vegetables, herbs, and pine nuts. Roasted until tender and aromatic, this vibrant dish is both hearty and healthy, making it a perfect vegetarian main or flavorful side dish for any meal.

Why You’ll Love This Recipe

Greek stuffed tomatoes are a classic example of simple ingredients coming together in a delicious, wholesome way. This dish is naturally vegetarian, rich in fiber, and packed with fresh herbs and vegetables. It’s perfect for using summer tomatoes or serving as a warm comfort dish year-round. Whether enjoyed hot from the oven or at room temperature, the flavors only get better with time, making it ideal for make-ahead meals and gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 large tomatoes, tops cut off and hollowed out
• 1 cup cooked rice
• 1/2 cup diced green bell pepper
• 1/4 cup chopped onions
• 1/4 cup pine nuts (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1/2 cup vegetable broth

Directions

1. Preheat oven to 375°F (190°C).
2. Prepare the tomatoes by slicing off the tops and carefully scooping out the pulp and seeds with a spoon. Set the hollowed tomatoes and tops aside.
3. In a medium bowl, combine the cooked rice, diced green bell pepper, chopped onions, pine nuts (if using), olive oil, oregano, salt, pepper, and chopped parsley. Mix until everything is well incorporated.
4. Spoon the rice filling into each tomato, pressing gently to pack the mixture without overfilling. Replace the tops of the tomatoes.
5. Arrange the stuffed tomatoes upright in a baking dish. Pour the vegetable broth into the bottom of the dish to help keep the tomatoes moist and flavorful as they roast.
6. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, until the tomatoes are tender and the tops are lightly browned.
7. Let rest for 5–10 minutes before serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Add Protein: Stir in cooked lentils, ground beef, or crumbled feta cheese to the rice mixture for a heartier version.
• Use Different Grains: Substitute quinoa, bulgur, or couscous in place of rice for variety.
• Tomato & Pepper Combo: Try using both tomatoes and bell peppers for a colorful presentation.
• Spiced Version: Add a pinch of cinnamon or allspice for a warm, Greek-inspired flavor twist.
• Lemon Finish: Squeeze fresh lemon juice over the top before serving for brightness.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat in a 350°F (175°C) oven for about 15 minutes, or microwave individual portions until heated through.

Freezing:
Stuffed tomatoes can be frozen, though the texture may soften. Wrap individually and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked rice?

It’s best to use cooked rice to ensure the filling cooks evenly and the tomatoes don’t overbake. Precooked or leftover rice works perfectly.

What do I do with the tomato pulp?

You can blend it and stir it into the rice mixture, or add it to the vegetable broth in the baking dish for more flavor.

Are these served hot or cold?

They can be enjoyed hot, at room temperature, or even chilled—the flavors deepen as they sit.

Can I make this dish vegan?

Yes, it is naturally vegan if made without cheese or meat.

What kind of tomatoes work best?

Choose firm, ripe, medium-to-large tomatoes that can stand upright and hold the filling without collapsing.

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed tomatoes a day in advance and bake just before serving.

What’s a good side dish for this?

Serve with crusty bread, a Greek salad, or roasted potatoes for a complete Mediterranean meal.

How can I keep the tomatoes from falling apart?

Avoid overbaking and don’t overfill the tomatoes. Choose ones with thick walls for better structure.

Can I skip the pine nuts?

Yes, pine nuts are optional and can be replaced with chopped walnuts or omitted entirely.

Is this dish gluten-free?

Yes, as written, this recipe is naturally gluten-free.

Conclusion

Greek stuffed tomatoes are a vibrant and satisfying dish that brings the best of Mediterranean cuisine to your table. With a flavorful rice filling and perfectly roasted tomato shells, this meal is as nourishing as it is beautiful. Whether served as a vegetarian main or an elegant side, these gemista will impress guests and family alike with their rich taste and rustic charm.

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Greek Stuffed Tomatoes

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• Author: Mari
• Total Time: 55 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

These Greek Stuffed Tomatoes are filled with a savory mixture of rice, herbs, and vegetables, then baked in a light broth until tender and aromatic. A classic Mediterranean dish that’s healthy, hearty, and perfect as a vegetarian main or flavorful side.

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Ingredients

• 6 large tomatoes, tops cut off and hollowed out

• 1 cup cooked rice

• 1/2 cup diced green bell pepper

• 1/4 cup chopped onions

• 1/4 cup pine nuts (optional)

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh parsley, chopped

• 1/2 cup vegetable broth

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Instructions

1. Preheat oven to 375°F (190°C).

2. Carefully cut tops off the tomatoes and scoop out the pulp and seeds. Reserve tomato shells and set aside.

3. In a mixing bowl, combine cooked rice, green bell pepper, onions, pine nuts (if using), olive oil, oregano, salt, pepper, and parsley. Mix until evenly combined.

4. Fill each hollowed tomato with the rice mixture, packing it tightly. Replace tomato tops if desired.

5. Arrange the stuffed tomatoes in a baking dish. Pour vegetable broth into the bottom of the dish to keep them moist while baking.

6. Cover loosely with foil and bake for 35–40 minutes, or until tomatoes are tender and filling is heated through.

7. Serve warm, garnished with extra parsley or a drizzle of olive oil.

Notes

• Substitute rice with quinoa or bulgur for variation.

• Add crumbled feta or olives to the filling for extra Greek flavor.

• Great served with a dollop of Greek yogurt or alongside roasted vegetables.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course, Side Dish
• Method: Baking
• Cuisine: Greek, Mediterranean