VEGETARIAN GEMISTA: VEGETARIAN STUFFED ROASTED PEPPERS & TOMATOES

📝 Ingredients

• 2 baking potatoes, cut into wedges
• 2 large tomatoes
• 2 bell peppers
• 1/4 cup rice
• 1/2 onion, finely chopped
• 2 small zucchinis, diced
• Tomato flesh, chopped
• 2 garlic cloves, grated
• 6 ounces water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 6 ounces feta cheese, crumbled
• Kalamata olive slices, sliced mushrooms, chick peas, chopped spinach
• 16 ounces tomatoes, pureed
• 1/2 onion, finely chopped
• 1 garlic clove, grated
• Salt and pepper, to taste
• Pinch crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2-1 teaspoon granulated sugar

👨‍🍳 Instructions

1. 1Preheat oven to 400 °F, 200 °C.
2. 2Prepare the vegetables: Begin by peeling the potatoes...: Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.
3. 3Prepare the filling: Cook the chopped onions and...: Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.
4. 4Prepare the sauce: Cook the onions and oil...: Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.
5. 5Assemble the meal:
6. 6Pour the sauce into a baking dish large...: Pour the sauce into a baking dish large enough to hold all of the vegetables.
7. 7Drain the water from the potatoes. Season the...: Drain the water from the potatoes. Season the potatoes with salt, pepper and oregano.
8. 8You may season the insides of the vegetables...: You may season the insides of the vegetables with some salt if desired.
9. 9Fill the vegetables to the top with the...: Fill the vegetables to the top with the filling. Cover with the vegetable tops and brush lightly with some olive oil. Place the stuffed vegetables in the baking dish over the sauce and season lightly with some salt.
10. 10Fill in the gaps with the seasoned potatoes.
11. 11Cover the tray with parchment paper and foil.
12. 12Bake them covered for 45 minutes.
13. 13Remove the foil and parchment and bake 35-40...: Remove the foil and parchment and bake 35-40 more minutes or until the potatoes are fork tender.
14. 14Serve with toasted bread and enjoy!