Stuffed tomatoes & peppers

Ingredients for 4 servings:

• 4 beefsteak tomatoes
• 4 small bell peppers
• 1 cup rice
• 1 bunch parsley (flat)
• 1 bunch of dill
• 1 cup olive oil
• 500 ml tomato juice
• 2 small onions
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Gemista Ladera

Pour half of the olive oil into a pot and heat. Add the rice and sauté. Then add three cups of water and reduce the heat to half so the rice simmers gently. Peel and dice the onions. Wash and finely chop the parsley and dill. Wash the tomatoes and peppers, cut off the tops and clean them, or collect the insides of the tomatoes and puree them. Mix the rice with the parsley, dill, diced onions, the remaining oil, salt, and pepper. Fill the tomatoes and peppers with the rice mixture and place them on a greased baking sheet. Pour the tomato juice and pureed tomatoes around the stuffed vegetables and bake everything in the preheated oven at medium heat for about half to one hour. If you like, you can also add one or two tablespoons of tomato paste to the rice mixture. This recipe has been passed down from friends and does not claim to be the original! Therefore, some housewives may cook it differently based on their own experience. This is especially true for the dill, which is my very own personal touch. Kali orexi!