No. 0292 Mediterranean Members recipe

Greek Gemista with Stuffed Tomatoes and Potatoes

Hollowed tomatoes and peppers are packed with herby rice cooked in their own pulp, then baked slowly among olive oil-soaked potato wedges until everything turns soft, sweet and lightly caramelized. This summer classic from Greek home kitchens tastes even better at room temperature with feta and crusty bread.

4.8 from 1,724 cooks