Gemista Stuffed Tomatoes and Peppers
Sweet tomatoes and peppers baked with a herby rice filling and potatoes in the tray. Summer comfort food.
- Time1 hr 30
- LevelEasy
- Costabout £1.39 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Slice the tops off the tomatoes and peppers and keep them as lids. Scoop the tomato flesh into a bowl and chop it, discarding the hard cores.
- 2
Heat 1 tablespoon of oil and soften the onion and garlic for 5 minutes. Stir in the chopped tomato flesh, purée, rice, herbs and seasoning. Cook for 3 minutes.
8 min - 3
Stand the vegetables in a deep roasting tin. Spoon the filling in, only two thirds full because the rice swells. Put the lids on.
- 4
Tuck the potato wedges between them. Drizzle with the remaining oil, scatter over the oregano and add 200ml water to the tin.
- 5
Cover with foil and bake for 45 minutes, then uncover and bake for 25 minutes more until the rice is tender and the tops are browned.
70 min - 6
Leave to cool for 10 minutes before serving. They are even better lukewarm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.