Greek Stuffed Vegetables (Gemista)

Grate the onion and the garlic or pulse into a grated/finely chopped texture in a food processor. Set aside in a large mixing bowl. Add the canned roma tomatoes to the food processor and pulse until fully broken down. Add them to the large mixing bowl with the onion and garlic.

Prepare the vegetables: Cut off the tops of the tomatoes (about half inch from top) and use a spoon to remove the insides leaving around a ½ inch from the outside of the tomato. SAVE the insides of the tomatoes and the tops. Cut the tops off the peppers and remove the white veins and seeds on the inside. Set aside the tops of the peppers. Arrange the tomatoes and peppers in a baking dish. Chop up the saved insides of the tomatoes (or use a food processor) and add those with the tomato juices to the large mixing bowl with the onion and garlic.

To the bowl with the onions and garlic, add the rice, mint, parsley, vegetable stock paste, 1 tsp salt and 1/2 tsp pepper and 4 tbsp olive oil.

Add the tomatoes and peppers to the large baking dish. Spoon the rice stuffing mixture into the tomatoes and peppers, filling each about 3/4 of the way. Top each vegetable with their corresponding top.

Spread out the potato wedges around the vegetables and season with 1 tsp salt, 1/2 tsp pepper and 1/2 tbsp dried oregano.

Any liquid left in the bowl from the rice mixture, pour it into the base of the baking dish and add 2 - 2 1/2 cups cup of water or stock to the pan. Drizzle 4 tbsp olive oil over everything. Bake in the oven for 1 hour and 15 minutes or until the rice is cooked and potatoes are tender (check at 1 hour).

Serve with potatoe wedges from the pan, feta, tzatziki, more oil and enjoy!