members recipes

Ingredients
6 red ripe tomatoes

4 green peppers

2 medium onions chopped

1-2 garlic cloves ground

1 bunch of parsley

a bit chopped mint

1 grated zucchini

1/2 a glass of olive oil

10 tablespoons rice carolina (we need the same number of spoonfuls of rice as the number of gemista we want to stuff)

salt, pepper, oregano

Method
- Wash the tomatoes and peppers.
- Cut a lid from the top of the peppers and throw the seeds.
- Cut a lid from the top of the tomatoes, and remove the inside part of the tomatoes with a spoon and pour it into a bowl.
- Place the tomatoes and peppers upright in a pan.
- We take half of the inside part of tomatoes we have kept and finely chop with a knife in a large bowl.
- Add onions, garlic, parsley, mint, zucchini, rice, oregano, salt, pepper and half the oil and mix well.
- With a spoon, fill the tomatoes and peppers (do not stuff the gemista up too the top because the rice swells during the baking) and place the lids.
- Pour over stuffed tomatoes and peppers on top of them with the remaining olive oil remaining, tomato inside parts and some water.
- Cover the pan with foil and bake at 200 oC for 1,5 h-2h.

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