South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0053
Printed 03 November 2026
Casseroles
Dinner
Lunch
Gemista (Stuffed Vegetables - South African Style)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 4-6 large bell peppers or firm tomatoes, tops cut off and hollowed out
- For the Filling:
- 500g beef mince
- 30ml (2 tbsp) oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed (optional)
- 125ml (1/2 cup) uncooked rice, rinsed
- 1 can (410g) chopped tomatoes (or use pulp from hollowed tomatoes)
- 125ml (1/2 cup) beef stock
- 15ml (1 tbsp) tomato paste
- 15ml (1 tbsp) chopped fresh parsley
- 5ml (1 tsp) dried mixed herbs
- Salt and freshly ground black pepper to taste
- For Baking:
- 250ml (1 cup) beef stock or water
About This Recipe
While originally a Greek dish, stuffed vegetables (especially peppers or tomatoes) with a mince and rice filling are very popular in South African homes, often adapted with local spices and flavours.
Preparation Instructions
- Preheat oven to 180°C. Lightly grease an ovenproof dish large enough to hold the stuffed vegetables.
- Prepare Vegetables: Cut the tops off the peppers/tomatoes and carefully scoop out the seeds and pulp. If using tomatoes, reserve the pulp.
- Make the Filling: Heat oil in a pan. Add mince and cook, breaking it up, until browned. Drain any excess fat.
- Add chopped onion and sauté until soft. Add garlic (if using) and cook for 1 minute.
- Stir in the rinsed rice, chopped tomatoes (or reserved tomato pulp), beef stock, tomato paste, parsley, and dried herbs. Season with salt and pepper.
- Cook for 5-7 minutes, stirring, until most of the liquid is absorbed and the rice is partially cooked.
- Stuff & Bake: Spoon the mince and rice filling generously into each hollowed-out pepper or tomato. Place the tops back on (if using).
- Arrange the stuffed vegetables in the prepared oven dish. Pour the 250ml beef stock or water around the base of the vegetables in the dish.
- Cover the dish tightly with foil. Bake for 45-60 minutes, or until the vegetables are tender and the rice in the filling is cooked through.
- Remove foil for the last 10-15 minutes if you want the tops to brown slightly.
- Serve hot.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/gemista-stuffed-vegetables-south-african-style · Developed by Christo Lochenberg
