---
title: Gemista (Stuffed Tomatoes & Peppers)
servings: 4
prep time: 35 minutes
cook time: 75 minutes
source: https://mycibora.com/recipes/gemista
---

Gather @green bell pepper{4}, @white rice{200%g}, @fresh parsley{1%bunch}, @fresh mint{3%tbsp}, @potato{300%g}, @olive oil{120%ml}, @sugar{1%tsp} and @black pepper{}.

Slice a lid off each @tomato{4} and pepper. Scoop the tomato flesh into a bowl and chop it, keeping the shells intact; seed the peppers.

Soften the @onion{1} and @garlic{2%clove} in a third of the oil, then stir in the rice, chopped tomato flesh, herbs, @salt{} and pepper and simmer 5 minutes. ~{5%minutes}

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

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.

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

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