Dairy free, Entree, Mediterranean Vegan Recipes, Pasta & Grains, Vegetable Main Courses

The Best Authentic Greek Stuffed Tomatoes-Gemista

Gemista Greek stuffed tomatoes

It is not possible to talk about tomatoes, the Mediterranean diet and Greek food without mentioning Gemista (or Yemista). Gemista are vegetables usually tomatoes, bell peppers, zucchini and eggplant filled with rice (sometimes with ground meat) and baked in the oven. Gemista translates as “ones that are filled”. And as I mentioned earlier my mom’s gemista happen to be my favorite food.

Now I need to mention that yes, this recipe has a lot of olive oil for non-mediterranean standards, but don’t let that scare you.

As with most people’s favorite foods, this is also a comfort food for me, but as opposed to many comfort foods this one is healthy. At first glance you may think it’s a starchy dish, but once you take a look at this recipe you will notice that there are plenty of vegetables, to be exact, for each gemisto you eat you get almost 2 servings of vegetables. Why? Well the rice itself is mixed with some more vegetables; in fact you only eat about a ¼ cup of rice per serving.

Now I need to mention that yes, this recipe has a lot of olive oil for non-mediterranean standards, but don’t let that scare you. First of all there is plenty of olive oil left in the pan so unless you drink it or mop it up with bread you won’t be getting all those calories. Secondly, as I have mentioned the beauty of the lathera-Greek vegetarian dishes with moderate starch and a good amount is olive oil is that you actually end up with a moderate amount of calories because the vegetables hardly add any calories to the meal.

Now as I said my mom’s gemista is my favorite food, I don’t order gemista when I’m out because none of them will compare. These are truly the best (and I don’t say that lightly). Here is why:

How to Make the Best Greek Stuffed Tomatoes- Gemista

  • The rice is cooked until it is very soft not al dente and so are the vegetables. My mom says that if the gemista look too pretty they probably won’t taste good. And she is right, whenever I see nice bright looking gemista that have kept their shape, the vegetables are somewhat hard and so is the rice, making for a tasteless and boring dish. Also, do not pre-cook the rice, the whole point of cooking together is that the rice absorbs all the flavors of all the other ingredients,
  • She only fills them with rice, not ground beef. It is a summer dish; beef would just make it heavier and add calories.
  • She mixes the rice with a bunch of herbs, which makes them super tasty.
  • There is olive oil in this dish and it is important that you use it, otherwise you won’t get this melt-in-your mouth sensation. Trust me. I recently saw a recipe for gemista on the site of a popular US NYC newspaper that used only 3 tablespoons of olive oil, that will not work, you’ll end up with a hard, tough and dry gemisto.
  • She cooks potatoes with them. By adding potatoes you actually have a whole meal fit to serve guests.
  • And did I mention that this recipe has no animal products, so perfect for vegans too!
greek stuffed tomatoes and peppers

Ok this is my mom’s famous recipe, it will take you about an hour to do the prep, so you are better off making a big batch, these last 2-3 days and they taste better the next day.

This dish is a lathero and it is enjoyed best at room temperature with feta. I don’t eat it with bread, as there is the rice and potatoes, but most Greeks do.

The Best Authentic Greek Stuffed Tomatoes and Peppers-Gemista

Gemista Greek stuffed tomatoes
Prep Time: 25 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 15 minutes
The quintessential Greek Mediterranean dish: Roasted summer vegetables stuffed with rice and herbs. The famous Gemista or Yemista.
Course: Dinner, Entree
Cuisine: Greek, Mediterranean, Vegan
Keyword: Greek Stuffed Tomatoes
Servings: 7
Author: Elena Paravantes RDN
Print Recipe Pin Recipe


  • 5 large tomatoes
  • 5 large green bell peppers + 1 small green pepper
  • 10-12 tablespoons un-cooked short or medium grain rice (do not use long grain)
  • 8 zucchini
  • 1 onion
  • 2 pounds potatoes
  • 7 garlic cloves
  • 1 tablespoon oregano
  • 2 tablespoons dry mint
  • 4 tablespoons fresh parsley
  • 1 tablespoon tomato paste
  • cloves-whole
  • allspice – whole
  • 1 1/2 cup olive oil
  • lemon juice
  • salt/pepper


  • Preheat oven at 400 Fahrenheit (200 Celsius).
  • Wash the tomatoes and peppers. For the peppers cut around the stem and empty the inside of the pepper. For the tomato cut around the base (the bottom part) not the stem part and empty the tomato with a spoon. Put these pieces of tomato in a separate bowl along with the juices. Make tiny slits on the inside bottom of the peppers and tomatoes (not all the way through)
  • Place the empty tomatoes and peppers along with their caps n a large pan about 3 inches deep.
  • Take 2-3 zucchini peel them and grate them, put the grated zucchini in another bowl.
  • In a food processor add an onion, 4-5 garlic cloves, a bit of oil about a teaspoon and some salt. Mix but not too much (you don’t want a paste). Add the onion mixture to the zucchini.
  • Take a small green bell pepper and also dice it and add to the zucchini mixture.
  • Finally take a small potato (a bit larger than an egg) and grate it and add to the zucchini mixture.
  • Now strain the juice from the tomatoes (squeeze the tomato with your hands too) and save in a separate bowl. Now you should have 3 bowls one with tomato, one with zucchini-potato-onion mixture and one with tomato juice.Cut the tomato in small pieces and mix it with the zucchini mixture. Add 1 tablespoon salt, dry mint, parsley and tomato paste. Now add to the mixture 10 to 12 tablespoons short grain rice and 1 teaspoon lemon juice. Finally add ¾ cup olive oil. Let the mixture sit.
  • Now start cutting the potatoes. Take 2 lbs. of potatoes, peel them and cut them into quarters, place in a bowl. Take 3-4 zucchini, peel and slice and add to potatoes. Add ¾ cup olive oil, 1 tablespoon oregano, some salt and 2 cloves garlic cut n small pieces. Mix well (with your hands preferably). Then add the tomato juice which you had saved from the tomatoes in step 8.
  • Now start filling the tomatoes and peppers with rice all the way to the top and close with their caps.
  • Add the potatoes to the pan, making sure to place around the tomatoes and peppers so they don’t slide in the tray. If there is any rice mixture left mix it with the quartered potatoes and add to to the pan.
  • Add 5 cloves to the potatoes and about 5 allspice.
  • Add about a cup of water, but not on top-you don’t want to “wash off” the oil. Add the water in a corner of the pan and tilt slightly so the water goes everywhere.
  • Bake in the oven for about 15-20 minutes at 400 Fahrenheit (200 Celsius). Then reduce to 320-340 Fahrenheit (170-160 Celsius ) and bake for another 1-½ hours. If you notice it getting dry, add a bit more water.
  • To see if it is done, check the rice it should be soft and mushy.


You can also just use only tomatoes.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

Photos by Elena Paravantes © All Rights Reserved

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  • Reply Kristin March 17, 2021 at 12:32 pm

    What size of pan do you usually use for this recipe? I don’t know if everything will fit in what I have so I’m trying to figure out how much I should make. I’m thinking to just see how many tomatoes and peppers fit and do the math from there.

  • Reply Spiros January 30, 2021 at 8:34 pm

    How would i add ground beef to this?

  • Reply Summer October 29, 2020 at 10:03 pm

    So good! I’ve made these 3 times and everyone is so impressed. So flavourful and taste better than you could order in a restaurant. I will keep making these when we have friends or family over. This dish is a keeper! Thank you!!5 stars

  • Reply Anna October 10, 2020 at 8:48 pm

    Absolutely fantastic! Used barley groats instead of rice and it was a good idea – it is creamy and delicious. Thanks for the recipe!5 stars

  • Reply One-Pot Greek Zucchini Rice | Olive Tomato October 6, 2020 at 1:18 pm

    […] we roast it in the oven along with other vegetables like in briami (roasted vegetables) and gemista  (roasted stuffed tomatoes), we make it into a savory pie, we stuff it with garlic and tomato […]

  • Reply Stacy Heffner September 10, 2020 at 3:15 am

    Can eggplant be substituted for zucchini for the potato mixture you place around the peppers/tomatoes (not the rice mixture)? I have some from my garden I’d like to use.

    • Reply Elena Paravantes RDN September 18, 2020 at 5:51 am

      Yes, you can, although I would still try to add a bit of zucchini. The texture will be slightly chunkier.

  • Reply Meghan Lennon September 7, 2020 at 6:46 am

    We don’t seem to have short grain rice in the shops around me other than arborio rice, will medium grain rice work?

    • Reply Elena Paravantes RDN September 7, 2020 at 7:33 am

      Hi Meghan, Yes you can use medium grain rice, just don’t use long grain rice.

  • Reply Jason Howard July 7, 2020 at 2:01 am

    This was very good. I did all tomatoes, because I had a flat from CostCo. I ended up with too much stuffing, though, so next time I’ll throw in some peppers to accomdate the spare. Because there seemed to be a lot of moving parts to this recipe, I ended up re-writing it into my own style. Would be glad to share if anyone wants it. Served with a block of feta, a decent bread, and a pinot grigio.5 stars

  • Reply Jonne June 24, 2020 at 12:47 pm

    Hi Elena, my sister and I are going to make this this weekend, it looks delicious! I have one question, I read the recipe at list 5 times but I can’t figure out where the 1.3 liter of olive oil goes? What am I missing? I suppose you oil the tomatoes and bell peppers and the baking tray. But I can’t find it in the description. I would love to hear from you. Thank you so much for answering.

    • Reply Elena Paravantes RDN June 24, 2020 at 3:47 pm

      Hi Jonne, thank you for your message. The amount of olive oil is 1 1/2 cup (not 1.3 liters). In steps 8 and 9, it is noted to add the olive oil (3/4 cup in step 8 and 3/4 cup in step 9).

      • Reply Jonne June 24, 2020 at 5:20 pm

        Oh gosh, you talked about the amount of olive oil so I googled it, and was like yeah that’s a lot but okay, let’s do it. Funny. Thank you so much!

      • Reply Jonne August 1, 2020 at 1:29 pm

        Hi Elena, just wanted to say that we already made it twice! It is so delicious, it taste like a vacation to Greece from the comfort of your own home. We love it! Thank you so much for sharing, and thanks to your mom as well.5 stars

  • Reply Jill April 10, 2020 at 6:35 am

    Excellent is all I can say! Thank you for this detailed recipe, it worked out perfect! Definitely worth the effort.5 stars

  • Reply Panayiota March 29, 2020 at 10:49 pm

    Hi Elena I’m about to start making the gemista.Just wondering if 12 tbsp or 3/4 cup rice is enough for this recipe or should I use more rice.Most recipes recommend 2 cups that’s why I was wondering.Thanks

    • Reply Elena Paravantes RDN March 30, 2020 at 6:43 am

      Hi Panayiota, Yes this amount of rice works perfectly for this recipe which accounts for using 5 tomatoes and 5 Peppers or a total of 10. Also this recipe uses tomato and zucchini in its filling as well.

  • Reply Donna January 18, 2020 at 12:14 am

    I have not made this recipe yet but I would like too! If I was making it for 2 people, how many tsp or tbsps of rice would I need? Also, could I use jasmine rice?

    • Reply Elena Paravantes RDN January 18, 2020 at 8:35 am

      Hi Donna, You can change the number of servings, just go to the box where it has the servings and change the number. In any case for 2 servings you would use 3-4 tablespoons of rice. Although as it is a time consuming recipe and tastes even better the next day, I would make extra. I do not recommend Jasmine rice, long grain rice will not give you the smooth texture we are looking for in this recipe.

      • Reply Panayiota March 29, 2020 at 10:50 pm

        Hi Elena I’m about to start making the gemista.Just wondering if 12 tbsp or 3/4 cup rice is enough for this recipe or should I use more rice.Most recipes recommend 2 cups that’s why I was wondering.Thanks

  • Reply Christina Konospiris September 26, 2019 at 4:45 pm

    I just wanted to let you know that I have made your recipe many times now to great success. I do add some ground beef to make this more if a stand alone meal it has been amazing every time. My Greek born parents were very impressed both at the result and my use of the term “lathero”. I am eager to try more of your recipes!

  • Reply Tessa September 19, 2019 at 7:16 pm

    I’ve made this so many times this summer and it keeps getting better, it really is worth the effort and time. Olive oil as mentioned is really essential for flavor and texture, so don’t be shy to use a generous amount.
    For me arborio and also baldo rice have worked well until now.
    Thank you Elena for sharing your mom’s recipe for Gemista, it has become one of my favorite dishes!

    • Reply Elena Paravantes RDN September 23, 2019 at 6:53 am

      Thank you Tessa! And thank you for your helpful tips, happy you enjoy the gemista.

  • Reply Sherry August 15, 2019 at 3:16 pm

    Hi Elena,
    I would like to make your wonderful version of gemista, but I have 2 questions:
    1. In step two you say to cut the bottom, not top, of tomato to scoop out inside, then you say later in that step to make tiny slits on bottom, I am confused. Can I just make a small cut across bottom of tomato to stabilize it in the pan, and scoop insides from the top, after I cut it off? I think that is what my mom used to do.
    2. Recently I have learned to love semi-pearled Farro which cooks in similar time to white rice — in about 20 minutes. Could it be substituted here?
    I am very excited to try this version, as my mom did make a version of this often when I was growing up, but sadly, I do not have her recipe.

  • Reply Becky August 15, 2019 at 4:32 am

    So worth the time and effort! Delicious!
    Thank you for providing this website! You have helped me change my health and life. Bring on the cookbook

  • Reply Janet Canavese July 4, 2019 at 1:31 am

    This was my first foray into Mediterranean/Greek cooking and this dish was absolutely fabulous, just as it was written! It didn’t take too long to prep the dish with my husband and I (isn’t retirement grand!). The taste was amazing, just like our first visit to Greece where I met my husband in 1979! After 40 years our marriage is still strong, as is our love of Greek food. This web site is truly amassing and I am so grateful to have found it. We will definitely be making more recipes from Elena!!

  • Reply Dee April 16, 2019 at 6:06 pm

    Absolutely delicious! I prepped the peppers on a Sunday for weekday dinners. Just added the potatoes the next day, popped the whole thing into the oven, et voilà! I agree that the copious quantities of olive oil are necessary for texture and taste. There was tons of oil left at the bottom of the baking pan. You really don’t end up eating all of it, so resist the temptation to skimp on the oil. For North American cooks: I used Calrose rice for this recipe, and it turned out beautifully.

    • Reply Elena Paravantes RDN April 22, 2019 at 12:10 pm

      Thank for sharing your tips! Yes, a lot of the olive oil stays in the pan so you don’t consume all of it (unless you dip some good bread in it 😉

  • Reply Christopher February 1, 2019 at 8:05 pm

    Hi Elena, I’ve made this recipe for family several times now and it always comes out great. One added note to the mention of brown rice – I always use it, and in order to deal with the cooking difficulty I have found an easy solution. While preparing everything else, put the rice in a pot with water, heat only until the water is just hot to the touch, and then turn off the heat and let the rice sit until you’re ready to use it, at which point you can just strain the rice. The rice is still mostly uncooked so it can absorb all of the flavors while cooking perfectly in the tomatoes and peppers. I love your website and all of the great recipes and health facts! Thank you!

  • Reply Caroline Lothian November 2, 2018 at 2:22 pm

    I’ve just made these, they are currently cooking in my oven! I’m just wondering if it’s okay that the potato and courgettes are piled up all round the Gemista? Should I stir them or leave them alone? It smells delicious though! Oh and you didn’t put tomato paste in the ingredients list or the lemon juice, thankfully I had some on hand. Oh and one final question, I’m using a fan assisted oven is 150/160 degrees still okay as the twenty minutes at 200 has burned them a bit.

    • Reply Elena Paravantes RDN November 2, 2018 at 2:32 pm

      Hi Caroline. The potatoes and courgettes should be spread out, so they can cook well. Not sure regarding your comment for the ingredients list, both tomato paste and lemon juice are on the ingredient list. Yes temperature should be lowered after 15-20 minutes, a fan assisted oven may require different cooking times.

  • Reply Susan September 5, 2018 at 9:27 pm

    I made this this week with my large home-grown tomatoes and peppers. It was delicious and we had enough for 3 meals. I had extra rice mixture so stuffed a small butternut squash which I also added to the pan. Definitely slow food but worth the time and effort taken. I will look forward to making this again next summer.

    • Reply Elena Paravantes RDN September 7, 2018 at 7:20 pm

      Love the butternut squash idea! Yes, we usually eat gemista over a few days.

    • Reply Rachel Scalf June 22, 2019 at 9:40 pm

      Hi! I just want to make sure the dish should bake uncovered. Very excited to try this!


  • Reply ANGELA M WALSH August 2, 2018 at 2:48 pm

    So, I finally had time to make these. I good solid hour prep time, which I don’t mind, it’s actually very soothing to me. After prep, I popped them in the oven and couldn’t help turning on the light and looking every few mins. The house smelled amazing and I was starving by the time they came out. The rice still just had a small bite to it but all I could find was the short grain brown rice. Next time I’m going to let the mixture sit for a bit and then bake a little longer. The rice that was mixed in with the potatoes was nice and soft.
    Love this and will make again and again. I have made several of your recipes so far and everyone I have loved. Thank you for sharing and your wonderful website.

    • Reply Elena Paravantes RDN August 20, 2018 at 6:47 am

      Thank you for sharing Angela. Yes, I find that brown rice will still have a bite to it no matter how long you cook it.

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  • Reply Eric February 18, 2018 at 1:14 pm

    We made this dish last night, and despite the amount of preparation, found it delicious and worth making again! However, there was one part that did give us trouble probably due to the rice we used. We ended up using short grain brown rice, but found the rice still partially uncooked after the suggested 1 1/2 hours at the temperatures in the recipe. Would using regular white short grain rice be better? And if so, what would be a good short grain rice to buy if the brown rice did not cook at the suggested times and temperatures? Thank you again for the detailed recipe!

    • Reply Elena Paravantes RDN July 12, 2018 at 2:50 pm

      Than you Eric! Brown rice takes a longer time to cook and I find that it will always have a bite no matter how long one cooks it. I would not use it for this particular recipe.

      • Reply Robert July 19, 2019 at 3:53 pm

        What is the best way to store these?

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  • Reply Nancy L Studebaker July 27, 2017 at 5:27 pm

    Cant wait to make these, with tomatoes in season now!

    In the past, I have made Hungarian Stuffed Peppers, with yes…meat. And freeze them. I usually make a massive amount and then enjoy them all winter long.

    I imagine Greek Stuffed Peppers would freeze well too? How about tomatoes? Have you ever frozen your Gemista?

    • Reply Elena Paravantes RDN July 28, 2017 at 6:37 am

      Hi Nancy, I have not put gemista in the freezer, because we usually eat them over 2-3 days, so there is never any left 🙂 I imagine stuffed peppers would work but not sure how well stuffed tomatoes would be frozen.

    • Reply Bessy Amiridis August 16, 2020 at 1:35 pm

      When the genista are in the oven are they covered with aluminum foil or uncovered. It doesn’t mention in your recipe. Thank you

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  • Reply Christine August 8, 2016 at 2:59 am

    I waited till now (summertime) to make this dish. This morning I brought home bags of the freshest tomatoes, zucchini, peppers, onions and potatoes from my local farmers market. After an hour of shredding and chopping, it went into the oven. While baking, we all got very hungry, because it smells incredible. We took a long walk until it cooled down and we came home to this incredibly delicious meal along with a slice of feta. We are looking forward to the leftovers for lunch tomorrow. I didn’t have a loaf of crusty bread, but I will have to buy some to sop of the incredibly delicious sauce that forms in the bottom of the dish. Or maybe I will use a few spoons of it to sauce a plate of pasta, and add a few crumbled bits of feta. Thank you for sharing this delicious recipe.

  • Reply Christine March 6, 2016 at 11:33 pm

    Since discovering your website yesterday, I want to cook every single recipe that you have posted. This particular recipe sounds fabulous. I can’t wait until tomato season to try it. I make Italian rice stuffed tomatoes, which are very good, but these sound even better because more flavors are involved. I made your recipe for spanakorizo for lunch today and was pleased to see that my husband and two children could eat 2 pounds of spinach at one meal. We ate it in the Greek way, as you described, at room temperature with a small wedge of goat feta. It was super delicious. I do wish that your recipes were indexed by main ingredient so that it is easier to find recipes for each vegetable.

  • Reply Aristea November 15, 2015 at 8:10 pm

    hi Elena, i love all the recipes you share and i thank you!

    my grandmother, my mother and I as well, have always added ground beef to our yemista (using Carolina long grain rice and sauteeing everything) but i am looking forward to trying it your way especially now that my son refuses to eat meat. we have never used oregano or mint and add scallions in addition to yellow onion.

    i hope to make your version of yemista this week and i’ll be sure to let you know how my family enjoyed them.

  • Reply Stonna September 14, 2015 at 1:58 pm

    We have Greek friends who make a big tray of these every summer from the bounty of their garden. They are a favorite of mine, but never knew the recipe. Maria says, “a handful of this, a little of that, you come watch me!” I really should.
    I can’t wait to try these
    My husband is Greek, but I’m not. After 34 years of marriage, I cook the lamb for Easter! I love Greek food, better than my Midwest, Scandinavian favorites!
    Thanks so much.

  • Reply Irene Baveas May 19, 2015 at 8:52 pm

    Have made many variations but love this recipe. will try it. Question..You say to cut the tomatoes on the base? So basically turn them upside down and then cut and scoop? I have not heard of this before. Is there a particular reason for this technique?

  • Reply EJ GIBSON April 21, 2015 at 2:39 pm

    Elena, zucchini can be large–what length in inches would work best?

    • Reply Elena Paravantes RDN April 23, 2015 at 1:47 pm

      Hello EJ,
      About 5-6 inches would be a typical size for zucchini here in Greece.

  • Reply CharlottN August 23, 2014 at 9:58 am

    Thanks for this recipe! The Gemistas sound yummy and I will definately try it on a day that I have lots of time. The fact the steps are numbered is great! But I’m still wondering about a couple of things. In step 8, it’s the insides of the tomatoes (the meat) that you squeeze the juice from, right? Doesn’t adding the tomatoe juice to the potatoes make them soggy? And about the rice, would basmati work? I live in Sweden and don’t really know what a short-grain rice would be. And just to make sure I understand – the tomatoes are utlimately filled with zuccini+a chopped bell pepper+onions+chopped tomatoe meat (that was scooped out)+uncooked rice+herbs+a grated potato. It’s a complicated recipe and I want to be sure to get it right!

    • Reply Elena Paravantes RDN August 24, 2014 at 9:09 am

      Yes, that is correct. The potatoes will roast absorbing the liquids so they should come out soggy. Short grain is short, stubby rice. You could try Italian arborio. Basmati would not work as well, due to texture and flavor.

  • Reply Patricia Kyritsi Howell August 8, 2014 at 11:25 am

    Thanks for including all the critical details. I was taught to make this by watching others cook it but have never seen it written out so nicely. I feel sorry for those who follow most recipes for gemista as they end up with a dried out bunch of vegetables with uncooked rice! You can never have too much olive oil on these…

  • Reply The Olive and The Sea August 7, 2014 at 8:01 pm

    Love, love, love this post! Your description of gemista and how it’s done correctly (cooking time, olive oil, calories, no meat) is great! I have been working for weeks on the recipe post for my pathera’s gemista. There are so many little details that need to be addressed, especially when describing the dish to someone who may have never tasted gemista before. One challenge I am having is finding the best rice to use in the US. Because the rice in Greece is called “Carolina”, it causes for confusion. Carolina rice in the US is a long grain rice. From what I can tell, I need to use some type of Japonica rice, or as someone mentioned above, maybe an Arborio rice? Thanks! Ashley

    • Reply Elena Paravantes RDN August 8, 2014 at 8:03 am

      Thanks Ashley,
      For the rice, as I mention in the recipe just choose short grain rice, no need to look for special varieties.

      • Reply The Olive and The Sea August 10, 2014 at 4:51 am

        Thanks Elena!

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  • Reply Yiorgos August 11, 2013 at 9:43 pm

    Yasou Elena,
    You didn’t mention what to do with reserved juice of the tomatoes, I’ll be putting it in the pan with a little less water. I’ll let you know how it turns out.

    • Reply Elena Paravantes RDN August 12, 2013 at 7:27 am

      Hi Yiorgos.
      The reserved juice is mixed in with the potatoes in step 10. I just added it, thanks for the question!

  • Reply Nicko July 10, 2013 at 8:22 pm

    So you put the rice in completely raw right? I was always under the impression you have to par cook the rice or even fully. This is a very interesting recipe I will be sure to try it. Thank you for posting.

    • Reply Elena Paravantes RDN July 11, 2013 at 7:34 am

      Hi Nicko, Yes, the rice is not cooked at all. Let me know how it works out for you!

  • Reply Monica June 3, 2013 at 9:49 am

    I have just come back from Greece and am very keen to make these. I had many variations in Greece but my favourite had a lovely lemony taste to the rice. I just want to be clear that the rice is not pre cooked.

    • Reply Elena Paravantes RDN June 3, 2013 at 3:16 pm

      Hi Monica,
      Yes the rice is not precooked. I’ll add that on the recipe.

      • Reply Monica July 21, 2013 at 3:52 pm

        They are delicious and do actually taste better a day or two later.

  • Reply Nancy Studebaker May 10, 2013 at 3:03 pm

    i made these during Great Lent – they were fabulous, though labor intensive (more than an hour for me)! But it makes a lot, and I loved them! Thanks for a great recipe! Kali Anastasi!

  • Reply Kirsty September 6, 2012 at 6:29 pm

    One other question – when you say reduce the temperature to 170-160, is that degrees F or degrees C?

    • Reply Elena Paravantes RDN September 6, 2012 at 7:14 pm

      Kirsty, It is in degrees Celsius, which is 320-340 degrees Fahrenheit. Thanks for pointing that out!

  • Reply Kirsty September 6, 2012 at 6:27 pm

    This recipe looks great! I have some arborio rice at home, would that work?

    • Reply albert huckabey August 16, 2014 at 3:07 am

      If you cook it right . allow cook time when it is in the oven. So you dont over cook it.

  • Reply margaritta goumas jost August 3, 2012 at 3:35 am

    thank you so much..both my parents and all my grandparents were of greek descent..(spelling)I so enjoy good greek food, but can’t seems to make anything taste right….i an’t wait to go shopping tomorrow to try the gemistas…my auunt would stuff the squash and squzh flowers, also…..i’ll let you know how they turn out..

    • Reply Deborah Cepla February 22, 2020 at 6:28 pm

      I made this exactly as the recipe called for. It was delicious and I would definitely recommend it!
      Just wondering though why you peel the zucchini? Lots of fiber and vitamins are contained in the skin. Plus it would save time and work. Lol. Do you think it would turn out good still?
      Thanks so much for your lovely website!5 stars

      • Reply Elena Paravantes RDN February 24, 2020 at 9:25 am

        Hi Deborah, Thank you! Yes, not peeling the zucchini is fine for the zucchini that will be around the potatoes (actually my mother leaves those unpeeled), but for the grated zucchini (in step 4) I would still peel those to blend in with rice.

    • Reply Meghan Meihaus April 13, 2020 at 2:36 pm

      This is the second time I’ve made these. This time we only had peppers in the fridge so I used a can of chopped tomatoes. Turned out really well! Almost as good as the stuffed tomatoes we had at a winery party on Naxos last September! I do have to say that the brown rice I used takes way longer to cook. Great recipe thanks again!! ❤️

    • Reply elise June 16, 2020 at 10:17 am

      Oh wOw! This is just deeelish.
      Thank you for sharing this recipe❤️
      Tastes super good the day after and the day after that too. I am going to make it again on Sunday.5 stars

    • Reply Imraan September 26, 2020 at 12:58 pm

      Love this recipe and full of flavour. It has become a once a week favourite and joined with home made humus, tzatziki, and lamb chops.
      Mmmm so tasty.
      Thank you and everyone loves it.5 stars

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