Greek Stuffed Vegetables with Rice and Fresh Herbs<br /><span class='sec-title-text'>"Orphan" Gemista</span>

Ingredients

• 4 tomatoes
• 4 green peppers
• 4 red peppers
• 2 potatoes
• 1/2 cup olive oil, plus a little extra for the baking dish
• 1 large onion
• 1 garlic clove or 1 tsp garlic paste, for garlic lovers only
• 1 cup tomato juice
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• Carolina rice
• Salt and pepper

🔸As a general guide, allow about 1½ tbsp uncooked rice for each medium-sized vegetable.

Preparation

Wash the vegetables thoroughly. Remove the seeds from the peppers and carefully hollow out the tomatoes. Peel and cut the potatoes. Finely chop the onion, parsley and mint, and crush the garlic if using.

Heat the olive oil and lightly sauté the onion and garlic until softened and fragrant. Add two-thirds of the tomato juice and stir. Add the rice, season with salt and pepper, and pour in 1 cup of water.

Let the mixture simmer for about 5 minutes, until most of the liquid has been absorbed but the filling is still moist. Remove from the heat and stir in the parsley and mint.

Fill the peppers and tomatoes about three-quarters full. Do not overfill them, as the rice will expand during baking. Season the potatoes with salt and pepper and arrange them in the baking dish alongside the stuffed vegetables.

Pour in the remaining tomato juice, drizzle the stuffed vegetables with a little olive oil and season lightly with salt. Add a little water to the baking dish and bake at 180°C for about 1½ hours, or until the vegetables are tender and beautifully roasted

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