Gemista (stuffed peppers and tomatoes)

                                               Preparation

• With a sharp knife, cut open the upper part of the peppers and tomatoes to make a "lid". Leave a small part uncut, as a hinge, in order to open-close the lid.
• Clean the peppers from the inside, removing the seeds. With a spoon remove the flesh of the tomatoes and chop the flesh in the mixer. Peel the potatoes and cut them in large pieces (wedges).
• Chop thinly the onions and the fresh herbs.
• In a large bowl add the rice, the chopped tomato flesh, the herbs, 100 ml of EVOO, oregano, salt and pepper. Mix well all the ingredients inside the bowl.
• Place the opened vegetable in a tray and distribute evenly the mix. Fill them ¾ of the way because the rice will expand while cooking. Close the vegetables' "lid". Put the potato wedges around the vegetables.
• Pour two glasses of water water mixed with two teaspoons of  tomato paste and the remaining 100 ml of the EVOO on top of the vegetables.
• Cover the tray with its lid/a tin foil and put it in the oven with 175^oC for 1 hour. After the first hour, remove the lid/tin foil and cook in the same temperature for another 30 minutes.

Remove from the oven, leave 10 minutes to cool down and enjoy with fresh bread and feta (of course!)

                                         Ingredients

• 5 medium sized green peppers*

• 5 medium sized tomatoes*

• 200g Organic long grain rice (nihaki or aromatic)

• 2 dry onions

• 50ml of tomato paste Iliogennima

• fresh parsley

• fresh dill

• Organic oregano Inoni

• 2-3 big potatoes

• 200ml Extra Virgin Olive Oil (EVOO) Kalamata PDO

• 200ml water

• salt & pepper

*Depending on the size of the tray you can add or remove peppers or tomatoes and adjust the rice quantity.