Gemista (Stuffed Tomatoes and Peppers)

Ingredients

• large ripe tomatoes6
• green bell peppers2
• yellow onion1 large, finely chopped
• garlic3 cloves, minced
• medium-grain rice1 cup, rinsed
• flat-leaf parsley1/2 cup, chopped
• fresh mint3 tbsp, chopped
• fresh dill3 tbsp, chopped
• extra-virgin olive oil1/2 cup
• tomato paste1 tbsp
• sugar1 tsp
• waxy potatoes2, peeled and cut into thick wedges
• fine sea salt and black pepperto taste

Steps

1. 1

   Prepare vegetables and heat oven.

   Heat the oven to 180 C / 350 F. Slice the tops off the tomatoes and peppers, keeping them as lids. Scoop out the tomato flesh into a bowl and chop it; remove pepper seeds.

2. 2

   Arrange hollowed vegetables upright.

   Stand the hollowed vegetables snugly in a deep baking dish so they hold each other upright.

3. 3

   Sweat onion and garlic.

   Warm 3 tbsp olive oil in a skillet over medium. Sweat the onion and garlic with a pinch of salt until soft and translucent, about 7 minutes.

4. 4

   Cook the rice mixture.

   Stir in the rice and toast for 1 minute. Add the chopped tomato flesh, tomato paste, sugar, herbs, salt, and pepper. Simmer 4 minutes until the rice has drunk most of the liquid but is still raw at the core.

5. 5

   Fill vegetables and add potatoes.

   Spoon the filling into the tomatoes and peppers, cap with their lids, and tuck the potato wedges into the gaps. Drizzle everything with the remaining olive oil and a splash of water.

6. 6

   Bake covered and uncovered.

   Cover with foil and bake 45 minutes. Uncover and bake another 25-30 minutes, until the tops are blistered and the potatoes are golden.

7. 7

   Rest before serving.

   Rest 15 minutes before serving — gemista is best warm, not hot.