GREEK GEMISTA WITH HERBED RICE AND OLIVE OIL 
INGREDIENTS:
4 large tomatoes
4 large bell peppers (any color)
1 cup long-grain rice
1 onion, finely chopped
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Salt and pepper to taste
1 1/2 cups vegetable broth
1 lemon, zested and juiced
INSTRUCTIONS:
STEP 1: PREPARE THE VEGETABLES
Preheat the oven to 375°F (190°C). Cut the tops off the tomatoes and peppers, and carefully scoop out the insides, reserving the pulp for later use. Place the hollowed vegetables in a baking dish.
STEP 2: MAKE THE RICE FILLING
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft and fragrant. Stir in the reserved tomato pulp, rice, parsley, oregano, salt, and pepper. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes, or until the rice is partially cooked.
STEP 3: STUFF AND ROAST
Fill each tomato and pepper with the rice mixture, packing it gently. Drizzle a little olive oil over the top of each stuffed vegetable. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly charred.
STEP 4: GARNISH AND SERVE
Once cooked, drizzle with lemon juice and zest before serving. Enjoy your Greek Gemista, a delightful dish bursting with Mediterranean flavors!
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 4
Don’t miss out on this incredible flavor!