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Greek: Stuffed Tomatoes & Peppers




Source of Recipe


tzia


Recipe Introduction


This is probably the ultimate summer dish here in Greece! We call it gemista


List of Ingredients




6 medium size ripe tomatoes
6 medium size green bell peppers
12 tbs rice
3 medium size onions finelly chopped
1 cup finelly chopped fresh parsley
1 cup finelly chopped mint
1/4 coarsly chopped pine nuts
1/2 cup raisins(optional)
1/2 cup olive oil


Recipe



Cut the top of the tomatoes and the peppers. From the tomatoes remove the flesh in order to create like little baskets. Put in each tomato 1/2 tbs sugar and leave them upside down to drain from the excess liquid.In a sauce pan heat half the oil, add the onion and cook until golden. Add the rice and the flesh from the tomatoes made into puree, the parsley and the mint. Add also the pine nuts and the raisins if you like. Leave the mixture to slightly cool. Take each tomato and pepper and stuff it with the rice up to the 2/3. Put the tops of the tomatoes and peppers on top. Place them in an oven pan. Pour on top the remaining oil and 1/2cup of water. Bake in medium heat oven for about 1 1/2 hour. Better served at room temperature. They taste even better the next day, so it is a make ahead dish also.