Modern Gemista Traybake (Stuffed Peppers and Tomatoes)

• 4 medium Red pepper, firm, evenly sized
• 4 medium Tomato, ripe but firm
• 1 large Yellow onion
• 90 ml Olive oil
• 3 cloves Garlic
• 1 medium Courgette, firm
• 220 g Long-grain white rice
• 600 ml Vegetable stock, hot
• 1 medium Lemon, juicy
• 2 tsp Dried oregano
• 20 g Fresh parsley
• 15 g Fresh dill

1. Heat the oven to 200°C (390°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. Set the hollowed vegetables and their lids in a baking tray.
2. Finely chop the onion and add it to the bowl with the tomato pulp. Crush in the garlic, then coarsely grate the courgette and add it too. Stir in the rice, dried oregano, 60 ml of the olive oil, and the juice of half the lemon.
3. Pour in 250 ml of the hot vegetable stock and mix well so the rice is evenly moistened. Finely chop the fresh parsley and fresh dill, then stir most of them into the filling, reserving a small handful for serving. Taste and add more lemon juice if you want it brighter.
4. Spoon the filling into the peppers and tomatoes, leaving about 1 cm at the top for the rice to expand. Put the lids back on. Drizzle the remaining olive oil over the vegetables, then pour the remaining vegetable stock into the tray around them.
5. Bake for 25 minutes, then reduce the oven to 180°C (355°F) and bake for a further 25 to 30 minutes, until the vegetables are tender and the rice is cooked through. If the tray looks dry at any point, add a splash more stock from the tray around the vegetables. Rest for 5 minutes before serving.

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