About
“We are what we eat.” – Hippocrates
Gemista is Greece on a plate — sun-warmed vegetables, olive oil that tastes like it came straight off the tree, rice scented with herbs that have been growing wild on these hillsides since the ancients walked them. It’s the kind of dish that doesn’t shout for attention. It just shows up at the table and reminds you why Mediterranean cooking has survived millennia: because it works. Because it feeds you in all the ways that matter.
The idea of hollowing out whatever the garden gives you — tomatoes bursting from the heat, peppers glowing in every shade, zucchini and eggplants still smelling of soil — and stuffing them with rice and herbs goes back to ancient Greece. Back then, cooking wasn’t about indulgence. It was survival, it was balance, it was using what the land gave you and making it taste good enough that everyone at the table would fight over the last spoonful.
And that’s the thing about gemista: it feels humble, but it has a quiet confidence. Rice, onions, and handfuls of mint and parsley. Maybe a little ground meat if you’re feeling generous. A pour of olive oil that borders on reckless, because Greeks know that oil isn’t seasoning — it’s the backbone of life here. Then it all bakes slowly until the vegetables collapse into sweetness, the rice soaks up every drop, and the whole kitchen smells like summer afternoons in a village where time doesn’t move unless you tell it to.
Every family has their version. Some swear by meatless gemista — “nistisima” — the kind served during fasting periods. Others pack their fillings tight with minced beef or lamb. Some bake potatoes in the pan to catch the juices. But the soul of the dish is always the same: simple ingredients treated with respect.
Gemista isn’t trying to impress Michelin inspectors. It’s trying to feed a family, nourish a body, and remind you that the best food doesn’t need fireworks. It just needs sun, soil, olive oil, and patience.
Eat it hot, room temperature, or straight from the fridge. It’s still Greece — honest, generous, and deeply human — in every bite.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Gemista From Greece
Gemista is a flavorful dish made by hollowing out vegetables like tomatoes, bell peppers, zucchini, or eggplants and filling them with a mixture of rice, herbs, onions, and sometimes ground meat.
Prep time
40 mins
Cook time
1.5 hours
Serves
5-6
INGREDIENTS
4-6 large tomatoes, the bigger the better
4-6 bell peppers (any color), I prefer red
1 cup rice (short-grain rice works well)
1 onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup olive oil, plus extra for drizzling
1 clove of garlic, minced
a pinch of cinnamon
a pinch of cumin
Salt and pepper to taste
1/2 cup water or vegetable/chicken broth (if the rice is looking a bit dry)
Half a pound ground meat (such as beef, pork, lamb)
3-4 potatoes, peeled and sliced to a medium thickness, not too thin or they will burn
Lemon juice, for serving
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Instructions
A Greek take on a classic stuffed pepper dish. Simple to make, easier to devour.
Click here for video recipe and story on Instagram
Prepare the Vegetables:
Wash the tomatoes and bell peppers thoroughly.
Cut the tops off the tomatoes and set aside. Carefully scoop out the pulp and seeds using a spoon. Reserve the pulp for later.
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the inside of the peppers.
Prepare the Filling:
In a bowl, combine the rice, chopped onion, parsley, mint,
Brown meat with cinnamon, cumin, minced garlic, just until it develops some color, remove from heat.
Add meat to bowl with rice mixture
Add 1/4 cup of olive oil and season with salt and pepper. Mix well.
Prepare the Tomatoes:
Dice the reserved tomato pulp and add it to the rice mixture. Mix to combine.
sprinkle a bit of sugar and salt on the insides of tomatoes and peppers.
Fill the Vegetables:
Stuff each tomato and bell pepper with the rice mixture, leaving some space at the top for the rice to expand.
Place the tops back on the tomatoes and bell peppers.
Arrange in a Baking Dish:
Place the stuffed vegetables in a baking dish. Drizzle a bit of olive oil over the tops.
Drizzle olive oil on the rest of the pan and add potato slices, covering in a bit of oregano, salt and black pepper.
Baking:
Preheat your oven to 375°F (190°C).
Put in your sheet pan with peppers, tomatoes and potatoes
Cover the baking dish with aluminum foil or a lid.
Bake:
Bake the Gemista in the preheated oven for about 45-60 minutes, or until the vegetables are tender and the rice is cooked.
Make sure to flip potatoes at about 20 minutes and remove them when they are done
Serving:
Once done, remove the Gemista from the oven and let them cool slightly before serving.
Serve the Gemista and potatoes with a drizzle of olive oil and a squeeze of lemon juice.
