Stuffed tomatoes and peppers with rice (Gemista)
- tomatoes: 6, ripe and firm
- green bell peppers: 6
- olive oil: 1½ cup
- onion: 1, finely chopped
- pine nuts: 50g
- long-grain rice: 12 level tablespoons
- parsley: ½ cup
- black raisins: 20g
- dried breadcrumbs: 1-2 tablespoons
- potatoes: 3
- pepper freshly ground
Slice the tops off the tomatoes and the peppers. Empty the flesh of the tomatoes with a teaspoon and save it. Remove the seeds from the peppers.
Heat 2/3 of the oil in a frying pan and sauté the onions for 6-7 minutes. Add the pine nuts and continue to sauté for 2-3 minutes. Add the finely chopped flesh of the tomatoes, the rice, the parsley, the raisins and salt and pepper. Stir for 2-3 minutes over a medium heat.
Stuff the tomatoes and peppers with the rice mixture (not to the rim, because the rice will expand when cooked) and cover with the sliced-off tops of the vegetables. Place in a baking dish and sprinkle with dried breadcrumbs. Cut the potatoes and fill the gaps in the pan. Then pour over the remaining olive oil and a little bit of water. Cook at 180 oC for 1 hour.