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Gemista - Greek Stuffed peppers

Updated: Jan 26, 2021

Total duration: 2 hours

INGREDIENTS (for 6-8 people)

150 ml LAI Olive Oil

12x red long organic peppers

12x tbsp risotto rice

2x tbsp of raisins (soak in water for 30min prior to cooking)

400 gr organic tomatoes fresh (or canned blended)

2x tbsp of tomato paste

2x large red organic onions

1x cup of organic Parsley

1x cup of organic Mint

2x tbsp of pine seeds (optional)

4-5x organic potatoes

1x tbsp sea salt



1. Wash the peppers

2. Empty the seeds from the peppers, cut them on their long side and place them in the tray

Making the filling:

2. Chop onions and fry them in a pan

3. Add onions, uncooked rice, raisins, parsley, mint, 12x tbsp of LAI Olive Oil,150gr blended tomatoes, 1x tbsp salt, 1/2x tbsp pepper and mix all in a bowl

4. Fill 2/3 of each pepper with the filling & place it in the tray

Making the sauce:

5. Mix the rest 250gr of tomato with 2x tbsp of tomato paste and 500ml water, 3x tbsp of olive oil, salt and pepper in the blender

6. Pour the blended sauce in the tray

7. Fill the empty spaces in the tray with potatoes, sprinkle them with salt and LAI Olive Oil

8. Sprinkled 1tbsp of LAI Olive Oil over each stuffed pepper

9. Bake at 200 degrees Celsius for 40 minutes and then 5-10 additional minutes grill to get the crust.


Let us know how you liked our recipe, and feel free to share a photo of your Gemista in the comments. :)

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