# LENTEN GEMISTA

Comforting and delicious Gemista, filled with rice and lots of fresh herbs, baked within the sweetness of capsicum and tomato.

- Total time: 110 min
- Cuisine: Greek
- Category: Dinner
- Language: en

## Ingredients

- 8 capsicums
- 9 tomatoes
- 5 potatoes or sweet potatoes
- 1 large onion
- 3 cloves of garlic
- 2 cups rice
- 1 cup fresh mint
- 1 cup fresh parsley
- 1 cup fresh dill
- 1 tsp dried oregano
- 200 g crushed tomatoes
- 0.75 cup water
- 0.25 cup extra virgin olive oil
- to taste Salt
- to taste pepper
- Breadcrumbs
- 200 g crushed tomato
- 1 clove chopped garlic
- 0.5 tsp dried oregano
- 0.5 cup water
- 0.25 cup extra virgin olive oil

## Instructions

1. Cut the tops off the capsicums and tomatoes, then hollow them out, reserving the tomato flesh and cutting any larger pieces.
2. Arrange the hollowed vegetables and potatoes (cut into wedges) in a baking dish.
3. Chop one large onion.
4. Mince three cloves of garlic into the chopped onion.
5. Chop fresh mint, dill, and parsley.
6. To the reserved tomato flesh, add chopped onion, minced garlic, chopped fresh mint, dill, parsley, two cups of rice, 200g crushed tomatoes, one teaspoon of dried oregano, 3/4 cup water, 1/4 cup extra virgin olive oil, and salt and pepper to taste.
7. Mix the filling ingredients well.
8. Stuff the hollowed capsicums and tomatoes with the prepared filling.
9. Sprinkle breadcrumbs over the filling of each vegetable.
10. Drizzle olive oil over the stuffed vegetables.
11. Place the caps and tomato tops back onto the stuffed vegetables.
12. Combine 200g crushed tomato, one clove chopped garlic, 1/2 tsp dried oregano, 1/2 cup water, and 1/4 cup extra virgin olive oil for the sauce.
13. Pour the sauce over the potatoes and vegetables in the tray.
14. Cover the baking dish tightly with foil.
15. Bake in a preheated oven at 180°C (356°F) for 1.5 hours, then uncover and bake for an additional 20 minutes until the Gemista develops color and the rice is cooked.
16. Serve by spooning the juices from the tray into the rice.

## Equipment

- knife
- chopping board
- bowl
- grater
- baking dish
- tin foil

## Tips

- For the filling, 1 heaped tablespoon of rice per tomato and 4 heaped tablespoons of rice per capsicum.
- Any leftover filling can be frozen and kept or cooked on the stove using the absorption method.
- Add lots of feta cheese to the filling (optional).
- Love spooning the juices from the tray into the rice.

## Source

- Original video: https://www.instagram.com/p/C55NrSrS1LD/
- Recipe page: https://www.cliprecipe.com/recipe/3dde064a-1d53-4aa6-a292-853221e02448
- Extracted: 2025-11-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt