Gemista (Rice-Stuffed Tomatoes and Peppers with Herbs)

Ingredients

• 4 ripe tomatoes
• 2 red peppers
• 200 g short grain rice
• 1 onion
• 2 garlic cloves
• 20 g flat-leaf parsley
• 10 g fresh mint
• 5 tbsp olive oil

Method

1. 1

   Heat the oven to 190C (170C fan, gas 5). Slice the tops off the tomatoes and peppers and scoop out the insides, keeping the tomato flesh and chopping it finely. Discard the pepper seeds.

2. 2

   Finely chop the onion and crush the garlic. Warm 2 tablespoons of the olive oil in a pan and soften the onion for 6 minutes, then add the garlic for 1 minute.

3. 3

   Stir in the chopped tomato flesh, rice, chopped parsley and mint. Season well and cook for 3 minutes, then add 150ml water and simmer for 5 minutes until the rice has absorbed most of the liquid.

4. 4

   Spoon the rice mixture into the hollowed tomatoes and peppers, filling them not quite to the top as the rice will swell. Replace the lids.

5. 5

   Stand the vegetables upright in a baking dish, drizzle with the remaining olive oil and pour 100ml water around them.

6. 6

   Cover with foil and bake for 45 minutes, then uncover and bake for a further 15 minutes until the vegetables are tender and the tops are lightly caught.