Why only fill the vegetables three-quarters full?

The rice expands a lot as it cooks. Filling the tomatoes and peppers about three-quarters full leaves room for that, while overfilling can make them burst in the tray.

Can I make gemista ahead and serve it at room temperature?

Yes. Gemista is just as good at room temperature as it is hot, which makes it a useful prepare-ahead dish for gatherings. Once cooled, keep any leftovers covered in the fridge.

What tomatoes work best for gemista?

Firm, ripe tomatoes that will hold their shape through the long roast. Beefsteak tomatoes work particularly well, and you can save the tops to use as lids to keep the moisture in.

What temperature and timing does Charlie need for gemista?

Roast at 180°C (355°F) for about 1 hour 15 minutes on the middle rack, loosely covered with foil, using half a football of lumpwood charcoal built toward the back. Uncover for the last 15 minutes to caramelise the tops.

Outdoor Cooking & Charcoal Oven Recipes / Greek

Gemista, Greek tomatoes and peppers stuffed with herby rice

Cooked in the Charlie Charcoal Oven

Gemista (Greek Stuffed Tomatoes and Peppers)

Name: Gemista (Greek Stuffed Tomatoes and Peppers)
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 6 to 8
Cuisine: Greek
Ingredients: 8 large tomatoes (tops sliced off and pulp scooped out); 4 bell peppers (tops removed and seeds discarded); 800g rice; 4 onions (grated); 4 tbsp chopped parsley; 2 tbsp chopped mint; 2 tbsp chopped dill; 240ml olive oil; Salt and freshly ground black pepper; 150ml to start Water, In the baking dish; add 50ml if it dries out

Tait Miller's gemista fills tomatoes and peppers with herby rice, then lets them roast slowly in Charlie. The vegetables soften and their juices flavour the filling. From our Greek Summer Feast Masterclass, this is a generous dish that needs little else to look inviting.

Tait MillerChef, Wild & Fire Cooking

Roast

Prep20 minutes

Cook1 hour 15 minutes

Serves6 to 8

DifficultyEasy

Oven temperature180°C (355°F)

RackDeep roasting tray on the middle rack

CharcoalHalf a football of good quality lumpwood charcoal, built toward the back for indirect heat

Method

Setting up Charlie

Use good quality lumpwood charcoal and build the fire toward the back of the grate for indirect heat.
Allow the charcoal to establish and preheat the Charlie Oven to around 180°C (355°F).
Place the cooking rack on the middle shelf and position the deep roasting tray with the stuffed vegetables.

Slice the tops off the tomatoes and scoop out the pulp into a bowl, reserving it. Remove the tops and seeds from the bell peppers.
Saute the grated onion in half the olive oil until soft. Add the reserved tomato pulp, rice, chopped herbs, salt and pepper. Cook gently for 5 to 10 minutes until the rice starts to absorb the liquid but is still firm.
Fill the tomatoes and peppers about three-quarters full with the rice mixture, leaving room for the rice to expand as it cooks.
Replace the tops on the vegetables and arrange them snugly in a deep roasting tray. Add 150ml water to the bottom and drizzle over the remaining olive oil. Add another 50ml water if the base dries during cooking.
Cover the tray loosely with foil and place in the Charlie Oven at 180°C (355°F). Roast for approximately 1 hour 15 minutes until the rice is cooked through and the vegetables are beautifully tender.
Remove the foil for the last 15 minutes to allow the tops to caramelise slightly. Serve either hot or at room temperature.

Tips

Only fill the vegetables three-quarters full as the rice will expand significantly during cooking. Overfilling will cause them to burst.
Choose firm, ripe tomatoes that will hold their shape during the long roast. Beefsteak tomatoes work particularly well.
This dish is just as good served at room temperature as it is hot, making it an ideal prepare-ahead option for gatherings.
Save the tomato tops and use them as lids during roasting to keep the moisture in and add a beautiful presentation.
The indirect heat of the Charlie Oven gives the vegetables a gentle, even roast with a subtle smokiness that you cannot achieve in a conventional oven.

More recipes

The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

Why only fill the vegetables three-quarters full?

The rice expands a lot as it cooks. Filling the tomatoes and peppers about three-quarters full leaves room for that, while overfilling can make them burst in the tray.
Can I make gemista ahead and serve it at room temperature?

Yes. Gemista is just as good at room temperature as it is hot, which makes it a useful prepare-ahead dish for gatherings. Once cooled, keep any leftovers covered in the fridge.
What tomatoes work best for gemista?

Firm, ripe tomatoes that will hold their shape through the long roast. Beefsteak tomatoes work particularly well, and you can save the tops to use as lids to keep the moisture in.
What temperature and timing does Charlie need for gemista?

Roast at 180°C (355°F) for about 1 hour 15 minutes on the middle rack, loosely covered with foil, using half a football of lumpwood charcoal built toward the back. Uncover for the last 15 minutes to caramelise the tops.