Gemista

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the tops off the tomatoes and bell peppers and carefully scoop out the insides, placing the scooped flesh in a bowl. Set the tops aside for later use.

3. 3

   In a medium pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the scooped tomato flesh to the pan, along with the rice, parsley, oregano, salt, and pepper. Cook for about 2-3 minutes, stirring occasionally, until the rice is coated with the tomato mixture.

5. 5

   Add half a cup of water, bring it to a simmer, then remove from heat. Allow the filling to cool slightly before stuffing.

6. 6

   Stuff the halved tomatoes and bell peppers with the rice mixture, packing it lightly but not too tightly. Place them upright in a baking dish and drizzle with the remaining olive oil and lemon juice, adding any leftover filling around them.

7. 7

   Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the rice is cooked through. Season with additional salt and pepper to taste before serving.

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