All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

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
freezable
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 - 23 of 23
Jackballs With Sofrito Sauce & Vegan Parmesan
These jackballs are super versatile - they can be eaten as starter, combined with spaghetti or served with salad for...See recipe »
Double Chocolate Brownies
These brownies are absolutely delicious - rich, chewy and amazingly chocolatey. Enjoy them cold or warm them up and serve...See recipe »
10 Minute Edamame Spaghetti
There are lots of great things about this dish... it's simple, very quick, tastes amazing AND it's high in protein!...See recipe »
Chickless Caesar Salad
This salad is so delicious and indulgent! It's like a meal in itself and non-vegans won't be able to tell...See recipe »
Mediterranean Vegetable & 'Feta' Tart
This is a delicious dish which is a great addition to a barbecue, picnic, summer lunch or well anytime really :)See recipe »
Easy Strawberry Galette
This tart is so easy to make but will seriously impress... win win!See recipe »
Cashew Cheese Wrapped in Seaweed Flakes
A pretty instant and creamy cashew cheese with a sophisticated twist - rolled in dried seaweed flakes or fresh herbs...See recipe »
Walnut & Miso Cheese
A very tangy and speedy nut cheese that has the flavour depth of being fermented - perfect for impressing dinner...See recipe »
Tomato, Garlic & Rosemary Focaccia
This is a fun recipe and adds an extra special something to that summer evening. Tear, share and enjoy with...See recipe »
10 Minute Banana Blossom 'Fish'
It's National Fish & Chips Day on 7th June so to help save our beautiful oceans and marine life, we've...See recipe »
Easy Berry Crumble Slices
These berry slices are a real summer delight! Simple and fun to make... go on treat yourself :)See recipe »
Hazelnut Pesto Pasta
You can use this pesto in lots of different ways and change it up with wild garlic if you fancy...See recipe »
Kale & Walnut Pesto
Kale is such an amazing food. It contains vitamins A, C and K as well as minerals like copper, potassium,...See recipe »
Helen's Pizza & Pitta Dough
This versatile recipe can be turned into a delicious pizza dough or pittas... it's easy and fun to make! Thanks...See recipe »
Helen's Traditional White Tin Loaf
A delicious traditional white bread... the best in comfort food and very easy to make. Thanks very much to Viva!...See recipe »
No Knead Spelt Bread
A super easy, delicious bread recipe that's fun and rewarding to make... oh and healthy! Thanks very much to Viva!...See recipe »
Speedy Scone Base Pizza
It's so easy to make this base... under 10 mins and no yeast or proving! At just 28p per portion...See recipe »
Crème Brûlée
Create this classic dessert but vegan style of course! Deliciously creamy and very easy to make, this one is very...See recipe »
Beetroot Dhal
Have you tried beetroot dhal before? The beetroot turns everything beautifully purple and rich and the flavour works really well...See recipe »
Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukka
This dish combines so many of my favourite ingredients and flavours – smokey and creamy baba ganoush filled with nutty...See recipe »
Peanut Butter Cookies
These cookies are quick, easy to prepare and are guaranteed to disappear in one sitting... don't say we didn't warn...See recipe »
Spinach & 'Ricotta' Cannelloni
This is hands down our new favourite recipe! Unbelievably creamy and cheesy with a lovely rich tomato sauce and pasta...See recipe »
Super Easy Soda Bread
You cannot believe how easy this bread is to make (no proving, no yeast) AND it looks/tastes like it's come...See recipe »