All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Gemista (Greek Stuffed Peppers & Tomatoes)

Guest Chef Recipe

Gemista (Greek Stuffed Peppers & Tomatoes)
Courtesy of TJ Waterfall
gluten free
wheat free
kid friendly
low fat low sugar, diabetic friendly
1 spoon difficulty rating

Serves: 3

Gemista (Greek Stuffed Peppers & Tomatoes)

Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because then the flavours of the wonderful vegetables and aromatic herbs really shine through. There are hundreds of gemista recipes in Greece - almost every family has their own take on it. But this vegan version, with the addition of fragrant capers, the bite of the toasted almonds, and the hearty puy lentils, just takes it to another level. This is by far my favourite gemista recipe because it’s also so easy. You don’t even need to boil the rice first, there’s plenty of moisture in the vegetables and filling mixture to cook the rice in the oven, plus that way it absorbs even more of the delicious flavours!And this vegan gemista recipe packs over a third of your recommended protein intake and around half your daily iron. And that’s before you even add any salad or other sides.

Ingredients: 

  • 3 bell peppers
  • 3 large ripe tomatoes
  • 4 tbsp almonds
  • 100g uncooked medium-grain rice
  • 1 x 250g pack pre-cooked puy lentils
  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 small carrot, finely chopped
  • Handful fresh mint, chopped
  • Handful fresh parsley, chopped
  • ½ tsp dried oregano
  • 2 tbsp nutritional yeast
  • 2 tbsp capers, roughly chopped
  • 2 tsp caster sugar or sugar alternative
  • Pinch of salt and pepper to taste
  • 4 tbsp olive oil
  • 4 tbsp tomato puree

Method: 

  1. Preheat your oven to 180C (360F).
  2. Roughly chop your almonds then lightly toast them in a small frying pan for a few minutes without any oil, until they start to smell fragrant. Remove from the heat.
  3. While the almonds are cooling, cut the tops off the peppers and tomatoes. De-seed the peppers and discard the seeds. Scoop out the inside of the tomatoes using a spoon, then chop up the tomato flesh and add to a large mixing bowl, with any juices.
  4. Add the toasted almonds and all the remaining ingredients to the mixing bowl, and stir thoroughly to combine.
  5. Arrange the hollowed out peppers and tomatoes snugly on a baking tray or dish, then spoon the filling into the vegetables, until level with the cut. Put the tops back on the vegetables, place the tray / dish in the oven, and bake for 60-70 minutes until the rice is cooked through and the vegetables are soft and tender.
  6. This vegan gemista is best served warm rather than hot, and goes brilliantly served with just a simple green salad!

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu
This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »