Gemista (Stuffed Tomatoes & Peppers)

Method

1. 1

   Slice a lid off each tomato and pepper. Scoop the tomato flesh into a bowl and chop it, keeping the shells intact; seed the peppers.

   💡 Sprinkle a little sugar inside the tomato shells to balance their acidity.

2. 2

   Soften the onion and garlic in a third of the oil, then stir in the rice, chopped tomato flesh, herbs, salt and pepper and simmer 5 minutes.

3. 3

   Fill the vegetables about three-quarters full — the rice will swell — and replace the lids.

   💡 Overfilled gemista burst; the rice needs room to grow.

4. 4

   Stand them in a baking dish, wedge the potatoes into the gaps, season everything and pour over the remaining oil and 150 ml of water.

5. 5

   Bake at 180°C for about 75 minutes, uncovering for the last 20 so the tops blister.

6. 6

   Rest at least 20 minutes and serve warm rather than hot, with bread and feta on the side.