Peloponnese Gemista

Ingredients

• •Tomato
• •Bell pepper
• •Rice
• •Onion
• •Fresh mint
• •Fresh parsley
• •Olive oil
• •Pine nuts
• •Currants
• •Potato

Steps

1. 1Slice the tops off ripe tomatoes and bell peppers and set the caps aside, then scoop out the flesh and seeds with a spoon, keeping the tomato pulp for later.
2. 2Chop the reserved tomato pulp and mix it with finely diced onion, chopped mint, and chopped parsley.
3. 3Stir in rice, a generous amount of olive oil, toasted pine nuts, and a handful of currants, seasoning the filling with salt and pepper.
4. 4Spoon the rice mixture into the hollowed tomatoes and peppers, filling them about three quarters full to leave room for the rice to expand.
5. 5Replace the caps loosely on top of each vegetable.
6. 6Arrange the stuffed vegetables snugly in a large baking dish, tucking wedges of potato into the gaps between them.
7. 7Drizzle everything generously with olive oil and pour a little water into the bottom of the dish.
8. 8Bake in a moderate oven for about an hour, basting occasionally, until the rice turns tender and the tomatoes and peppers soften and caramelize slightly at the edges.
9. 9Let the gemista cool to warm room temperature before serving, as is traditional in Greek homes.