Stuffed Tomatoes and Bell Peppers (Gemista)

Ingredients

5 large, ripe tomatoes

5 green peppers

250g white soup rice

500g mice meat (I use pork but you can use any)

2 onions, finely chopped

10-12 mint leaves, finely chopped

½ bunch parsley, finely chopped

10 basil leaves, finely chopped

1 spoon tomato paste

50ml olive oil + extra for spreading and sauteing/sprinkling

400g tomato juice

150-200ml warm water

Salt

Pepper

Method

Preheat oven: 170°C

Wash the tomatoes and peppers and with the help of a knife remove tops (stalk). The using a teaspoon carefully empty out the tomatoes from all the seeds and juice - you can put all this in a blender to blend and use. Clear the seeds from the peppers.

Place the prepared vegetables in a 26x30cm pan, standing upright close together.

In a large bowl add the chopped onion, blended tomato, tomato paste, rice, chopped herbs, tomato juice, and olive oil, mince, salt & pepper. Mix everything with large spoon.

Then sprinkle olive oil on the vegetables and fill them to 3/4 with the filling.

Place the 'caps' (stalks) back on top. if there is any filling left you can add it between the vegetables in the pan. we add a little olive oil, the warm water and some salt and pepper.

Cover the pan with foil and bake in the oven for 1 hour and 30 minutes. In the last 15 minutes uncover the pan and let them colour on top.

Remove the pan and let cool for about 10 minutes before serving.