TRADITIONAL ‘GEMISTA’ STUFFED VEGETABLES
200g tomatoes 2 green peppers 60g red onion, finely chopped 80g feta cheese 3g garlic 3g mint 100g short grain rice 60g carrots, grated 50g courgette, grated 40ml extra virgin olive oil 150g potatoes, chopped into wedges 10g tomato paste 200ml chicken stock Salt and pepper to season 1) Heat the oven to 200C. Cut the peppers in half from the top and remove the seeds. Do the same with the tomatoes and set the insides aside. 2) Heat a small dash of olive oil in a saucepan, crush in the garlic and sauté with the onion until softened. Add the mint leaves, the tomato flesh and half of the tomato paste, mix well, then add the rice. 3) Stuff the pepper and tomato halves with the rice mixture, then arrange in a baking tray. Pour over some chicken stock, cover with baking paper then foil and cook for 40 minutes. Remove from the oven, remove the paper and foil and then return to the oven to cook, uncovered, for a further 15 minutes. 4) Remove the vegetables carefully to a serving platter, then mix the remaining tomato paste into the stock in the baking tray. Season with salt and pepper, then add the potato wedges and mix through. Place in the oven for 45 minutes until the potatoes are cooked and golden. Return the stuffed vegetables to the pan and cook for a further five minutes until warmed through. 5) Arrange the stuffed peppers, tomatoes and the potato wedges in the serving dish, pour over the sauce from the baking tray, sprinkle with crumbled feta and serve.