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Greek cuisine

Gemista (rice-stuffed vegetables)

Tomatoes and peppers stuffed with herbed rice and baked.

Well-cooked hot dish

Gemista (rice-stuffed vegetables) — dish photo
Gemista (rice-stuffed vegetables) — Greek cuisine. Photograph of the dish.

Ingredients

  • tomatoes
  • bell peppers
  • rice
  • onion
  • parsley
  • mint
  • olive oil
  • potatoes
  • salt

How it is prepared

The vegetables are hollowed out, filled with herbed rice and baked with potatoes for about an hour.

Food safety with low immunity

  • Cool cooked rice within an hour, refrigerate it and eat it within 24 hours: bacteria that make toxins can multiply in rice left at room temperature.
  • When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool rice dishes within 1 hour, refrigerate and eat within 24 hours. Do not keep them at room temperature.

Reheating

Only once, until steaming hot. Never reheat rice a second time.

Symptoms it may suit

  • Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
  • Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
  • Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
  • Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.

Nutrition (per 100 g)

Energy166 kcal
Protein3.8 g
Fat11.3 g
Carbohydrate12 g
Fibre0.7 g
Sodium186 mg

Figures are for a comparable item in the USDA FoodData Central database: “Stuffed pepper, with rice, meatless”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2709074

More from this cuisine

Greece: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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