Greek Gemista

Instructions

1. Prepare the vegetables
   Slice off the tops of the tomatoes and peppers, keeping the tops to use as lids. Using a spoon, carefully hollow out the tomatoes, reserving the pulp in a bowl. Remove the seeds and membranes from the peppers. Place the hollowed vegetables in a large baking dish.
2. Prepare the tomato pulp
   Chop the reserved tomato pulp and set aside. This will be used in the filling to add moisture and flavor to the rice mixture.
3. Make the filling
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the rice and cook for 2 minutes, then add the chopped tomato pulp, tomato paste, herbs, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Stuff the vegetables
   Fill each hollowed tomato and pepper with the rice mixture, leaving some room for the rice to expand (about 3/4 full). Replace the tops as lids. If using potatoes, arrange them between the stuffed vegetables in the baking dish.
5. Prepare for baking
   Drizzle the remaining olive oil over the vegetables and potatoes. Pour the water or vegetable broth into the bottom of the baking dish, being careful not to pour it over the stuffed vegetables.
6. Bake the gemista
   Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Then remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and the tops are lightly browned.
7. Rest and serve
   Remove from the oven and let the gemista rest for 10-15 minutes before serving. This allows the flavors to settle and the dish to cool slightly. Serve warm or at room temperature with a slice of feta cheese on the side and crusty bread.