Gemista ( Greek Stuffed Peppers)
One of my all-time favorite Greek recipes is gemista. You can stuff almost any kind of vegetable, and the most common are tomatoes and peppers. I have been using zucchini, squash, and eggplant too.
This recipe is best during the Fall and Winter time, but you can also enjoy it during the cooler Summer days.
Gemista (Greek Stuffed Peppers) Recipe
~ Vegetarian-Friendly ~ Traditional gemista is not typically vegetarian, but for years I have enjoyed it with just vegetables, and rice. I switched up the rice with Italian farro and love it. I hope you do too. 🙂
- 5 large bell peppers, remove seeds and reserve tops
- 2 cloves garlic, minced
- 1 white onion, finely chopped
- 12 oz Italian farro, cook according to package directions
- 1 can diced tomatoes
- 3 tablespoons of red wine
- 1/4 cup currants/ raisins
- 2 tablespoons clover honey
- 3 tablespoons toasted pine nuts chopped
- Handful of fresh basil/ fresh mint, chopped
- 1 Tablespoon Greek oregano
- 1 tsp cumin
- Salt & Pepper to taste
- Extra virgin olive oil
- In a large saucepan, saute the onion and garlic. Saute until the onion becomes translucent.
- Prepare your peppers or any other vegetable you may be using.
- In the saucepan, add the tomatoes, currants, honey, herbs, and spices. Simmer until mixture comes together. Add the farro and wine into the tomato mixture, and then remove from heat.
- Place peppers into a baking dish that is lightly greased with olive oil. Fill peppers with tomato mixture. Pour 1/2 cup of water over the peppers, and drizzle with olive oil. Season with salt and pepper.
- Bake at 350 degrees until the peppers are slightly charred, and softened. (Approximately 45-1 hour.)
- You can serve these warm/ cold with fresh Greek yogurt over the top.
No disrespect but raisins? Nah I have made trhem and tried some different cheeses on top. That works very well
Yes raisins are def a very good addition as well as currants. Like I said before depending on where you are from in Greece people will do it differently. Thats the beauty of Greek food.
If you notice this is a twist to the traditional recipe using Italian farro. I have the traditional gemista as well in both my second cookbook. 🙂
I love stuffed peppers and now I just have to try your recipe and Greek style. Raisins? Honey? Vine? Very interesting and sound delicious !! 🙂
Hi KR! Thank you so much for stopping by. Yes I love Gemista anything ha.
Yes my take on Gemista, well this one is definitely more of a modern twist.
The honey adds a nice lovely sweet flavor, which is good with the peppers.
Hi Kyria Krystina,
I discovered your lovely website via a mutual friend Ekaterina Botziou and the Greek wives club, and I am glad I did. Being a Cypriot MAN,(please don’t hold that against me 🙂 ), I love Greek/Cypriot food. I tried your version of ‘Gemista’ and thought they were very tasty, the only thing I can fault is that I did not make enough of them!! 🙂 Power to your Greek elbow.
Very nice to meet you through my friend Ekaterina. She is a dear friend of mine.
Oh I just met a Cypriot lady at my booth in Apple Hill, CA. I am surrounded by Cypriots lol.
Ohhh you tried the Gemista? Wow, that makes me very happy. Did you get a chance to snap any photos? If so, would love to share them on my social media. Lets connect on Fb, if you have a page?
Thank you for stopping by!! Harika Poly!
I love seeing these stuffed pepper recipes going around. I’ve yet to try making my own. They always look awesome.
Please do try them if you can!!! 🙂 🙂
I’ll certainly try these with farro, sounds delicious! I also do them with diced raw tomatoes, garlic, capers, anchovies and crumbled feta. Eat at room temp.
Sounds great!! Yes eating at room temp is good too. I love adding lots of fresh spices go gemista. 🙂
Thank you for stopping by!
I’m planning my return to Crete and looking forward to shopping weekly in the farmer’s market. This is one of the first dishes I’ll cook. Reblogged on my website so others can enjoy it too. Thanks, Krystina. X
Yay!! I’m very happy to hear this Yvonne! I hope I can meet you dear!!
Thank you asteri mou. Polla filakia apo tin Cali. 😘😘
When you go to Chania are you flying in to the airport there? It’s too far for me to get to Chania but if you are flying in via Heraklion I can meet you there, even if just for a coffee. If your plans change,and you get to spend longer on Crete, then I can get to you. X
No we are coming from the ferry.
I would love love to meet you!!! How can we make this happen?
Reblogged this on Kritsa, at the heart of it all and commented:
I’m planning my return to Crete and looking forward to shopping weekly in the farmer’s market. This is one of the first dishes I intend to make. Thanks, Krystina. X
Thank you very much for sharing Yvonne!!! ❤️❤️
Thank you Bella! Xoxo
Mmmm sooo good….!!! Xx
Thank you agapi mou. xoxoxx
Thank you sweetheart! Happy week to you. 🙂
They sound so good!!!
Thank you beautiful friend! 🙂
Wow lovely stuffed pepper Krystina! I look forward to the new “look” and recipes!
Thank you very much!! Me too, me too. Can’t wait to see what theme I pick lol. 🙂
It’s hard to let go of this one actually because many people enjoyed the theme. But we shall see what I pick next. 🙂