Gemista (Stuffed Tomatoes And Peppers)

1. 1

   Wash the tomatoes and peppers. Cut a thin slice off the stem-ends and hollow

2. 2

   out the interiors. Keep the tomato pulp, and chop it up or puree it in

3. 3

   the blender. Heat 1/2 cup olive oil and saute the onion and the rice. Add the

4. 4

   tomato pulp, parsley, salt and pepper and simmer. Stuff the tomatoes and

5. 5

   peppers, put their lids back on and arrange them in a baking pan. Pour the

6. 6

   rest of the oil and the tomato juice over them. Bake in a moderate oven for

7. 7

   approximately one hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.