Jemista

Ingredients for 4 servings:

• 6 beefsteak tomatoes
• 6 bell peppers
• 2 m.-sized onion(s)
• 250 g rice
• 500 ml tomato puree
• olive oil
• salt and pepper
• Parsley
• dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Stuffed peppers and beef tomatoes (Greece)

Wash the peppers, cut off the tops, and remove the seeds, leaving the tops intact. Cut the tops off the tomatoes and carefully scoop them out, ideally with a sharp spoon. Reserve the flesh and the tops. Finely dice the onions and sauté them in oil with salt. Add the rice and brown briefly. Add the tomato puree and the flesh and season with plenty of parsley and dill, pepper, and salt. Thicken the mixture, but don’t let it set completely. Fill the open and hollowed-out tomatoes and peppers. Put the lids on. Place the stuffed vegetables in a baking dish. This dish should be greased, and a cup of water can be poured onto the bottom before adding the vegetables. Then bake in the oven for 30-40 minutes. Tip: If you absolutely need meat, add about 250g of minced meat while preparing the filling.