Baked Gemista with Herbed Rice and Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Traditional Greek stuffed tomatoes and peppers filled with aromatic herbed rice and topped with crumbled feta cheese, baked until tender and flavorful. This greek-inspired greek (vegetarian) ready in about 75 minutes pairs large ripe tomatoes, large green bell peppers, long grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large ripe tomatoes
• 4 large green bell peppers
• 1 cup long grain rice
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp tomato paste
• 1 1/2 cups water or vegetable broth
• 1/2 cup feta cheese, crumbled
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Slice the tops off 4 large ripe tomatoes and 4 large green bell peppers, reserving tops and scooping out seeds and pulp to create hollow shells.
2. Step 2: In a medium skillet, heat 3 tbsp extra virgin olive oil over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup long grain rice and cook for 2 minutes, stirring constantly to toast the rice lightly.
4. Step 4: Add 2 tbsp tomato paste, 1 1/2 cups water or vegetable broth, 1 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, and 1 tbsp chopped fresh mint. Bring to a simmer, cover, and cook for 10 minutes until rice is partially cooked and liquid absorbed.
5. Step 5: Remove skillet from heat and gently fold in 1/2 cup crumbled feta cheese.
6. Step 6: Stuff the hollowed tomatoes and peppers evenly with the rice mixture, then place them in a baking dish standing upright.
7. Step 7: Drizzle remaining olive oil over the stuffed vegetables and cover loosely with foil. Bake at 375°F for 40 minutes, removing foil in the last 10 minutes to brown tops lightly.
8. Step 8: Let cool for 5 minutes before serving to allow flavors to meld and the filling to set.