Gemista – Greek Stuffed Tomatoes & Peppers Roasted Over Charcoal

Gemista means “stuffed” in Greek—and this dish delivers.

Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass

Juicy tomatoes and sweet peppers filled with herby rice and slowly roasted until tender. In the Charlie Oven, you get an added layer of fire-roasted depth, and the vegetables soften beautifully without collapsing. A vegetarian hero of the feast.

Ingredients

Serves 6–8

8 large tomatoes, tops sliced off and pulp scooped out
4 bell peppers, tops removed and seeds discarded
800 g rice
4 onions, grated
4 tbsp chopped parsley
2 tbsp chopped mint
2 tbsp chopped dill
240 ml olive oil
Salt and freshly ground black pepper

How to cook Gemista in the Charlie Oven

1. Fire setup

Use good quality lump charcoal and build the fire toward the back of the grate for indirect heat. Preheat the oven to around 180°C (355°F).

2. Make the filling

Sauté the grated onion in half the olive oil until soft. Add the tomato pulp, rice, herbs, salt and pepper. Cook gently for 5–10 minutes until the rice starts to absorb the liquid but is still firm.

3. Stuff and arrange

Fill the tomatoes and peppers about ¾ full with the rice mixture (it will expand). Replace the tops and arrange them in a deep roasting tray. Add a splash of water to the bottom and drizzle over the rest of the olive oil.

4. Bake slow and low

Cover the tray loosely with foil. Server either at room temperature or hot.

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