Stuffed Tomatoes and Green Peppers with Mince - (Gemista)
• 5 medium sized tomatoes
• 5 medium size green peppers
• a pound of beef mince
• 2 large onions, one bunch of parsley, some chopped mint
• 5 crushed garlic,
• 6 cup rice (small nail)
• olive oil
• salt, pepper, sugar and cinnamon
Spray a large frying pan with olive oil. Heat over a medium-high heat. Add the onion and garlic, and cook for 2 minutes until soft. Add the mince and cook for 3-4 minutes or until browned.
Preheat oven to 200°C. Cut a thin slice from the top of each tomato. Set aside. Use a teaspoon to remove the tomato flesh and juice. Do the same with the green peppers. Place the tomatos and the green peppers in a baking dish. Chop the tomato flesh.
Stir the rice, chopped tomato, cinnamon and mint through the mince mixture. Season with salt and pepper. Spoon the mixture into the tomato shells and the green peppers. Replace the tops on each tomato and peppers. Spray with a little olive oil. Bake for 40 minutes. Serve warm.