Gemista (Greek Stuffed Peppers and Tomatoes with Herby Rice)

• 4 medium Green pepper, firm
• 4 medium Tomato, ripe but firm
• 1 large Yellow onion
• 3 cloves Garlic
• 90 ml Extra virgin olive oil
• 200 g Long-grain white rice
• 20 g Fresh parsley
• 10 g Fresh mint
• 1 medium Lemon
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Heat the oven to 190°C (375°F). Cut the tops off the peppers and tomatoes, keeping the lids, then scoop out the seeds from the peppers and the pulp from the tomatoes into a bowl. Lightly season the insides of the vegetables with a pinch of the salt and pepper.
2. Finely chop the onion and crush the garlic. Roughly chop the parsley and mint. Stir the tomato pulp to break it up, then set it aside for the filling.
3. Warm 3 tbsp of the olive oil in a frying pan over medium heat, then cook the onion with a pinch of salt for 8 to 10 minutes until soft and sweet. Add the garlic and cook for 1 minute until fragrant. Stir in the rice and cook for 2 minutes to coat the grains.
4. Add the reserved tomato pulp to the pan, then pour in 300 ml water and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the rice has absorbed most of the liquid but is still undercooked. Take off the heat and stir in the parsley, mint, 1 tsp salt and the pepper.
5. Arrange the peppers and tomatoes snugly in a baking dish. Spoon the rice mixture into each vegetable, filling to about 1 cm below the rim to allow for expansion, then set the lids back on. Drizzle the remaining olive oil over the vegetables and into the dish, then add 150 ml water to the base of the dish.
6. Bake for 55 to 60 minutes until the vegetables are tender and lightly blistered, and the rice is cooked through. If the dish looks dry at any point, add a splash of water to the base. Rest for 10 minutes before serving.
7. Finely grate a little lemon zest over the top, then squeeze over the lemon juice to taste. Serve warm or at room temperature, spooning some of the olive oil and juices from the dish over each portion.

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