Greek Stuffed Tomatoes and Peppers (Gemista)

Greek Stuffed Tomatoes and Peppers (Gemista):

Ingredients:
6 tomatoes
4 bell peppers
5 potatoes, cut in 4 pieces
(you can use baby potatoes)
250gr beef,minced
2 onions, chopped
2 cloves garlic, chopped
500 gr rice
1 cup tomato juice
a small bunch of parsley, chopped
1 tsp sugar
1 tin chopped tomatoes
Salt
Black Pepper
Olive oil


Directions:

• Start by washing thoroughly your peppers and tomatoes. 
• Slice off the top of the tomatoes and the bell peppers, using a spoon remove the flesh of the tomatoes and keep it in a bowl. Remove the seeds of bell peppers and the white parts on the inside.
• Place the empty tomatoes and peppers on a baking tray. Season them with a pinch of salt black pepper and sugar and adda little olive oil on the bottom of each one.
• Prepare the sauce for the Gemista, In a blender add the flesh of the tomatoes, 5 tbsp olive oil, salt, black pepper and sugar, and mix to combine. Set aside
• Prepare the filling for the Gemista. In a saucepan add some olive oil and saute the onions with the beef until the beef is brown colored, add the garlic and saute until softened. Add the rice and continue sauteing. 
• Pour in 1 tin chopped tomatoes and season with salt and black pepper.  As soon as the liquid has been absorbed, the stuffin is ready. Remove the pan from the stove and stir.
• Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. 
• Season with Salt and black pepper and pour the tomato juice over the vegetables and in the baking tray.
• Cover the vegetables with their lids and add 2-3 glasses of water.
• Cover the Gemista with aluminium foil and bake in preheated oven at 180℃ for 1 hour. When the first 30 minutes gone ,remove the aluminium foil and bake, until nicely colored.

Enjoy!