Gemista (Stuffed Tomatoes and Peppers)

Ingredients

• 6 large tomatoes
• 4 bell peppers
• 1 cup short-grain rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/3 cup olive oil, plus more for drizzling
• 2 potatoes, cut into wedges
• Salt and black pepper
• 1 tsp sugar

Instructions

1. 1Slice the tops off the tomatoes and peppers and scoop out the insides, reserving the tomato pulp.
2. 2Chop the reserved tomato pulp and mix with rice, onion, garlic, parsley, mint, olive oil, salt, pepper, and sugar.
3. 3Spoon the rice mixture into the hollowed vegetables, filling about three-quarters full to allow the rice to expand.
4. 4Replace the tops and arrange the stuffed vegetables in a roasting pan, tucking potato wedges into the gaps.
5. 5Drizzle everything generously with olive oil and add a splash of water to the pan.
6. 6Bake at 375°F for 70-75 minutes until the vegetables are tender and the tops are caramelized.
7. 7Serve warm or at room temperature.

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