Gemista Tis Tembelas Recipe | PBS Food

This version ‘stuffed vegetables’ is the perfect recipe for the lazy chef or home cook! Great as a main dish, or a heart-healthy, satisfying accompaniment to any protein of choice, the flavors in this recipe embody Greece in the summertime. Explore more Mediterranean cooking in Life of Loi: Mediterranean Secrets.


Yield: 6-8 servings

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  • 3 Idaho potatoes
  • 2 tomatoes, chopped
  • 2 green bell peppers, chopped
  • 2 eggplants, chopped
  • 2 medium red onions, chopped
  • 2 medium zucchinis, chopped
  • 1 tablespoon tomato paste
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 bunch parsley (flat leaf), chopped (or cut with scissors)
  • 1 large bunch mint, leaves only, chopped (or cut with scissors)
  • 10 tablespoons of organic sprouted brown rice (or rice of your choice)
  • 1 cup water


  1. Preheat oven to 350ºF.
  2. Peel the potatoes, into 1/16ths, and hold in cold, salted water.
  3. In a large baking dish, add the chopped tomatoes, green bell peppers, eggplants, red onion, and zucchini; add the tomato paste, 2/3 cup of olive oil, and season with salt and pepper to taste.
  4. Add the chopped potatoes to the baking dish, mixing to fully combine.
  5. Add the chopped parsley and mint, 1/3 cup of olive oil, and mix to full combine again.
  6. Bake for approximately 30 minutes until the vegetables have lightly caramelized.
  7. While the vegetables are baking, parboil (cook) rice for approximately 15 minutes (if sprouted brown rice; if other rice is used, then 5-7 minutes) until cooked but underdone; strain and reserve.
  8. Once vegetables are out of the oven, turn the oven up to 400ºF.
  9. Add the parboiled rice to the baking dish along with 1 cup of water, and gently mix to fully combine.
  10. Return the baking dish to the oven and bake for approximately 10 minutes, until the vegetables have caramelized.
  11. Drizzle with olive oil to serve.
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