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Greek Stuffed Vegetables - Gemista

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.


Watch the video in sign language here.

A Greek style Risotto! A delicious vegetarian recipe using in-season vegetables. Create a full flavored baked dish using the same ingredients you would use to make a salad! 

  • Preheat oven to 180*C (350*F) Fan.

For the potatoes

  • Place a pan over high heat and let it get very hot.
  • Wash and scrub the baby potatoes but leave the skin on since it adds a lot of flavor.
  • Cut them in to wedges.
  • Add 2 tablespoons of olive oil to the pan and add the potatoes.
  • Season with salt and pepper and sauté for 4-5 minutes, just until golden. You don’t want to cook them through since they will cook further in the oven.
  • Spread them in a baking dish and set aside.

For the vegetables

  • Slice off the top of 3 onions.
  • Scoop out most of the inner layers leaving about 3-4 outer layers intact, creating a sturdy shell.
  • Place them in the baking dish with the baby potatoes.
  • Finely chop all of the inner layers you removed. Put them in a bowl and set aside until needed.
  • Slice off the bottom side of the tomatoes with a sharp knife, cutting about ½ - 1 mm from the edge. This way they can hold more of the filling.
  • Carefully scoop out the flesh, making sure you do not rip the outer shell.
  • Put the flesh in a separate bowl and set aside until needed.
  • Place the tomato shells in the baking dish stem side down, arranging them nicely in the dish.
  • Mash the tomato flesh in the bowl with your hands and set aside until needed.
  • Slice the tops off of the bell peppers, cutting about ½ - 1 mm under the stem and just a little off the bottom to help them stand better.
  • Remove any flesh and seeds and arrange them nicely in the baking dish among the rest of the vegetables and potatoes.

For the filling

  • Place a pan over high heat and add 4 tablespoons olive oil.
  • Add your chopped onion and sauté.
  • Thinly slice the garlic and add it to the pan. Sauté.
  • Add 1 tablespoon of granulated sugar. Mix and sauté until the vegetables caramelize nicely.
  • Add a generous amount of salt and freshly ground pepper, since you will be adding the rice also and it needs a good amount of seasoning.
  • Add the rice and sauté for 3-4 minutes, until it turns light golden.
  • Sautéing the rice “seals” it, so it doesn’t let it get mushy when cooking.
  • Add the tomato paste and sauté.
  • Add the 400 ml of water and the reserved tomato flesh. Let it simmer for 5 minutes.
  • Stir and remove from heat. The rest of the cooking will take place in the oven.
  • Finely chop the parsley, dill and mint leaves and add them to the pan. Stir.
  • Drizzle vegetables in pan with a generous amount of olive oil, both inside and out and season with salt and pepper.

To assemble

  • Use a spoon to help you add the filling to the vegetables. Fill them ¾ of the way because the rice will expand while cooking.
  • Add any of the leftover filling over the potatoes to add even more flavor.
  • Add the 200 ml of water to the pan and drizzle with olive oil.
  • Cover with aluminum foil and bake for 60 minutes.
  • Remove foil and bake for another 10-20 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden.
  • To serve, drizzle with some extra virgin olive oil, add a few mint leaves and enjoy!
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Nutrition information per portion

Calories (kcal)
25 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
21 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
12 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
29 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
20 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
17 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
35 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
17 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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