Stuffed peppers and tomatoes (Granny's recipe)- Gemista

Ingredients:

6 green bell peppers

4 tomatoes

1 carrot

1 red Florina pepper

15 tablespoons medium grain rice

2 onions

1 glove of garlic

1 cup of water

2 tablespoons dill, finely chopped

2 tablespoons parsley, finely chopped

2/3 cup of olive oil

salt 

pepper

Method:

1. Wash vegetables.
2. Preheat the oven to 180°C (350°F)  Fan. 
3. Cut the top of all peppers, about 1 cm below the stem, and remove all of the seeds.
4. With a spoon, carefully scoop out the flesh of the tomatoes, and put it into a bowl. Chop any big pieces.
5. Peel the carrot and grate with a cheese grater, using the large blades.
6. Finely chop the red Florina pepper.
7. Season the green bell peppers and tomatoes with salt and pepper and drizzle them with 6 tablespoons of olive oil. 
8. Finely chop the onions, the garlic, the dill, and the parsley. 
9. Heat the remaining olive oil in a pot over medium heat. 
10. Sauté the onions and the garlic for 2-3 minutes until they soften. Then put the rice and the red Florina pepper for 1 more minute. 
11. Add the tomato flesh so to deglaze the pot. 
12. Stir with a serving spoon and add the water, carrot, salt, and pepper. 
13. Simmer for 5 minutes until the rice softens and absorbs the water.
14. Remove the pot from the heat and add the dill and parsley.
15. Mix the stuffing with a spoon and divide it among the peppers and tomatoes. Fill only 3/4 of the peppers and tomatoes.
16. "Close" the peppers and tomatoes with their "lids".
17. Put the stuffed vegetables in a baking pan one next to another. 
18. Bake in the oven for 1 hour and 15 minutes until they are nicely golden. 

Serve with feta cheese and bread slices.