Greek Stuffed Peppers (Gemista) | Rachael Ray | Recipe

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

According to Rach, these Greek-style stuffed peppers are so delicious, "you are going to literally eat them until you are stuffed." She suggests serving them with cubed feta, green pepperoncini and whole kalamata olives on the side.  

Pro Tip from Rach: Instead of using bell peppers and halving them crosswise, she makes "boats" out of long stuffing peppers by laying them on their side and trimming off a cap-like piece. She prefers this shape because the peppers get more consistently cooked through and aren't as wet. 

For more stuffed pepper variations, check out Stuffed Piquillo Peppers with Goat Cheese and Cheesy Stuffed Cherry Peppers. 

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnl6eypreMrKuunpaasW68xKmnnqqjYrSmucisq5plopawqa3EpWSrmak%3D