Stuffed tomatoes and peppers, known as “Gemista” in Greek cuisine, are a delightful and hearty Mediterranean dish. Here’s a traditional recipe for making Greek stuffed tomatoes and peppers:

Ingredients:

For the stuffing:

• 4-6 large tomatoes
• 4-6 bell peppers (you can use a mix of green, red, or yellow)
• 1 cup long-grain rice (such as Carolina or Arborio)
• 1 medium onion, finely chopped
• 2-3 cloves of garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint (optional)
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste

For the tomato sauce:

• Reserved tomato pulp from the tomatoes
• 1 can (400g/14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the tomatoes and peppers and carefully scoop out the insides, reserving the pulp. Ensure the vegetables are hollowed out but still firm. Lightly salt the insides of the tomatoes and peppers and turn them upside down on a paper towel to drain excess moisture.
3. To make the stuffing, rinse the rice under cold water until the water runs clear. In a bowl, combine the rice, chopped onion, minced garlic, chopped parsley, chopped mint (if using), olive oil, salt, and pepper. Mix well to evenly distribute the ingredients.
4. Stuff each tomato and pepper with the rice mixture, leaving a bit of space at the top for the rice to expand.
5. Place the stuffed tomatoes and peppers in a baking dish, arranging them snugly.
6. To make the tomato sauce, blend the reserved tomato pulp, crushed tomatoes, tomato paste, dried oregano, salt, and pepper in a blender until smooth. If the mixture is too thick, you can add a bit of water.
7. Pour the tomato sauce over the stuffed vegetables, filling the baking dish until the sauce reaches about halfway up the sides of the vegetables.
8. Cover the baking dish with aluminum foil and place it in the preheated oven.
9. Bake for about 1 to 1.5 hours, or until the rice is cooked and the vegetables are tender.
10. About halfway through the cooking time, remove the foil to allow the tops of the stuffed vegetables to brown slightly.
11. Once cooked, remove from the oven and let them cool slightly before serving.
12. Serve the stuffed tomatoes and peppers warm, drizzled with some of the tomato sauce from the baking dish. They are often accompanied by a slice of feta cheese, olives, and crusty bread.

Greek stuffed tomatoes and peppers make for a delightful and satisfying meal that captures the essence of Mediterranean flavors.