Episode 9 Gemista

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021


Needed for this Recipe:

Sunshine Coast Olive Oil Co. Tuscan Herb Olive Oil



1 x Green, Red, Yellow & Orange Pepper

4 x Zucchini

8 x Tomatoes

Salt (1/2 Tsp in each veggie)

¼ C Fresh Dill (finely chopped)

3 Tbs Fresh Mint (finely chopped)

Big Handful Parsley (finely chopped)

1 Big White Onion (blended)

2 Tbs + 1 Tsp Salt

1 Tsp Pepper

2 Tsp + 1 Tsp Cumin

2 Tbs Tomato Paste

½ C Water

½ – 1 C Calrose Rice

2 Tbs Tuscan Herb Olive Oil

4 Green Onion

4 Russet Potatoes

½ C Olive Oil

1 ½ C Water



Hollow the peppers, discard the insides. Hollow the tomatoes and zucchini, put the insides in a dish for later use. Put all hollowed veggies in a large oven safe dish. Put ½ tsp of salt inside each of your hollowed veggies. In a food processor, blend the insides of the tomatoes and zucchini until they resemble a smoothie. Blend your onion and add to your veggie smoothie mixture. Add dill, mint, parsley, 2 Tbs salt, pepper and 2 tsp of cumin to the mixture. In a small glass, mix tomato paste with ¼ C of water, add to your mixture. Add ½ C of Calrose rice and mix well. Add ¼ C of water, more salt and cumin to taste (about 1 tsp of each) and 2 Tbs of Olive oil, and mix. Lastly, add 4 chopped green onions and mix. Fill your hollowed vegetables with the mixture, adding more rice if it looks too runny. Once all the vegetables have been filled, add 4 russet potatoes (peeled and cut into quarters) to your pan. Put 1 ½ C of water and ½ C of olive oil in your pan. Bake in the oven at 420 for 1 hour. Serve with Greek Yogurt.