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Gemista Nistisima

Serves 4 to 6 Entree vegetarian

Gemista Nistisima

Gemista Nistisima finds its home on summer Lenten tables across Greece, where the abundance of the season's produce meets the simplicity of a fasting diet. This dish is a staple during this period, with olive oil flowing generously, salt measured by intuition, and lemon always on standby. It’s the home version, passed from one family cook to another, each adding their subtle touch while adhering to the familiar, comforting flavors.

The taste is a vibrant melody of sweet tomatoes and crisp peppers, each stuffed with rice that’s infused with the refreshing notes of parsley and mint. The olive oil binds it all together, giving a luscious texture that complements the gentle bite of onion. The seasoning is personal, a delicate balance of sea salt and black pepper that lets the vegetables shine, offering a light yet satisfying experience.

Ingredients

  • 6tomatoes — hollowed
  • 4peppers
  • 250 grice
  • 1 bunchparsley
  • 1 bunchmint
  • 150 mlolive oil
  • 1onion
  • to tastefine sea salt and black pepper

Method

  1. Begin by washing 6 tomatoes and 4 peppers thoroughly. Cut the tops off each tomato and pepper, setting the tops aside as lids. Carefully scoop out the insides of the tomatoes with a spoon, keeping the flesh and juice in a bowl. Remove the seeds and membranes from the peppers, discarding them.
  2. Chop the tomato flesh finely and set it aside. Dice 1 onion and finely chop 1 bunch of parsley and 1 bunch of mint. Combine the chopped tomato, onion, parsley, and mint in a large bowl with 250 g of rice. Season the mixture generously with fine sea salt and black pepper to taste.
  3. In a large skillet, heat 150 ml of olive oil over medium heat. Add the rice mixture to the skillet and cook, stirring frequently, until the onion is soft and translucent and the rice is well-coated and slightly translucent, about 5-7 minutes. The mixture should be fragrant and the rice should start to look glossy.
  4. Preheat your oven to 180°C (350°F). Stuff each tomato and pepper with the rice mixture, filling them almost to the top. Place the tops back on each tomato and pepper to act as lids.
  5. Arrange the stuffed vegetables snugly in a baking dish. Drizzle them generously with additional olive oil and any remaining tomato juice from the bowl. Cover the dish with aluminum foil to prevent the tops from burning.
  6. Bake the stuffed vegetables in the preheated oven for about 1 hour, or until the rice is fully cooked and the vegetables are tender. The tomatoes and peppers should be soft and slightly wrinkled, with a rich aroma filling the kitchen.
  7. Remove the foil and bake for an additional 10-15 minutes to allow the tops to brown slightly. Taste a small portion of the filling for salt, adjusting if necessary. Serve the Gemista Nistisima warm, accompanied by crusty bread and lemon wedges for squeezing over the top.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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