Stuffed Tomatoes and Peppers - (Gemista)
4 green peppers
2 onions, finely chopped
4 spring onions, finely chopped
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
1 bunch dill chopped
salt and pepper
2 cups Onnar extra virgin olive oil
2 cups rice stuffed
2 medium potatoes
Wash the vegetables. Cut the cap off the tomatoes , and carefully pour with a teaspoon. Mash the flesh of the tomatoes separately in a food processor.
Empty the peppers and discard the seeds. Place them all in a pan. Mix a little salt with a little sugar and sprinkle the inside of the tomatoes and peppers.
Saute in half cup of Onnar olive oil the onions.
Add the rice, stir for 2-3 minutes, add the parsley, mint, dill, salt, pepper and the half crumb of the tomatoes . Mix well and remove from heat.
Stuff the vegetables with the mixture until the 3/4
Do not fill to the top because the rice swells when cooked. Then close the lids.
Cut the potatoes into medium pieces, add salt and pepper and place them in the gaps. Sprinkle the food with the remaining olive oil and the remaining crumb tomato and 2 cups water.
Bake in oven at 180 C degrees for 1 1/2 hour.