Gemista: peppers and tomatoes stuffed with herbed rice

Ingredients

For 1 serving

• Bell peppers160 g
• Tomatoes250 g
• Brown rice65 g
• Onion50 g
• Parsley8 g
• Mint4 g
• Pine nuts8 g
• Raisins10 g
• Extra virgin olive oil12 g
• Potatoes100 g
• Saltto taste
• Black pepperto taste

Contains: nuts, sulphites,

In season: July – September

Method

1. Preheat a conventional oven to 180 °C. Wash the peppers and tomatoes, slice a lid off each and set aside; deseed the peppers, hollow out the tomatoes with a teaspoon and blend the flesh.
2. Finely chop the onion, parsley and mint. Rinse the brown rice.
3. Heat half the extra virgin olive oil in a frying pan over medium heat and fry the onion for 4 minutes, until translucent. Add the rice, tomato pulp, pine nuts, raisins, herbs, salt and black pepper and cook for 10 minutes, stirring, until the rice has absorbed some of the liquid.
4. Lightly salt the inside of the vegetables, fill them three-quarters full with the rice (it swells as it cooks) and put the lids back on. Peel the potatoes, cut them into wedges and arrange everything in a baking dish, with the potatoes in the gaps.
5. Drizzle with the remaining oil and half a glass of water, salt the potatoes and bake for 50 minutes, until the vegetables are soft and wrinkled, the potatoes golden and the rice tender; if the top darkens too much, cover with foil.