Gemista

Instructions

1. 1

   Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. 2

   Cut the tops off the tomatoes about 1/4 inch from the stem end and set aside. Using a small spoon, carefully scoop out the insides of each tomato, reserving the pulp in a bowl. Scoop out the seeds and juice, leaving a shell about 1/4 inch thick. Lightly salt the inside of each tomato shell and place them cut-side up in a large baking dish.

3. 3

   Cut the tops off the peppers and remove the seeds and white membranes inside. Discard the tops or finely chop them. Stand the peppers upright in the baking dish alongside the tomatoes.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the uncooked rice and toast it in the oil for 2-3 minutes, stirring constantly, until it becomes slightly translucent at the edges. Add the reserved tomato pulp, crushed canned tomatoes, parsley, mint, oregano, salt, pepper, and sugar if using. Mix well to combine all ingredients.

6. 6

   Remove from heat and let the mixture cool slightly for 2-3 minutes. Spoon the rice mixture evenly into each tomato and pepper cavity, filling them generously but not overflowing. You should have some filling remaining.

7. 7

   Pour the water into the bottom of the baking dish around the stuffed vegetables. Distribute any remaining rice filling on top of and around the vegetables in the dish.

8. 8

   Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for another 20-25 minutes until the rice is tender, the peppers are soft, and the tomatoes are collapsing slightly. The top should look lightly browned and any liquid in the bottom should be mostly absorbed.

9. 9

   Remove from the oven and let rest for 5 minutes. Drizzle with a little extra virgin olive oil before serving if desired.