Midweek recipe - Stuffed tomatoes and peppers. ( Yemista)

Summer is coming and this delicious dish is ideal for those lazy summer days

This recipe is suitable for vegetarians

6 large,  firm  tomatoes
6 large green bell peppers
260 ml olive oil ( Approx)
1 large onion, finely chopped
about two glasses (taverna water glass sized!) long grain rice
Parsley (leaves and stalks), finely chopped
Mint ( Finely chopped)

1 tin chopped tomatoes or puree ( In the summer just pop some tasty ones in a blender)

1 Tbsp sugar
Salt
Freshly ground black pepper

 Cut off the tops  of the tomatoes and peppers, fairly thin to make a lid - put to one side 
Remove the seeds  from the peppers. Using a spoon, scoop out the insides ) of the tomatoes, being careful not to break the skin the skin.  Process the insides of the tomatoes to a pulp.

In a medium-sized, add a tablespoonful of the olive oil and heat over medium-high heat. When it starts to shimmer, add the  onion and sauté for 2-3 minutes. Add the rice and sauté together for a couple of minutes until it becomes transparent. Add the chopped tomato, the parsley and mint, a pinch  salt and pepper. You need to have enough liquid  to cook the rice so if the tomato pulp is not enough, add about ½ cup of water.  Stir well and allow to come to the boil. Immediately turn heat down to low, put on the lid and let simmer for 10-15 minutes, until the rice is almost cooked.  The filling needs to part cooked at this point, because it will continue cooking in the oven. Arrange the tomatoes and peppers in a baking dish and sprinkle 1/4 teaspoon sugar into each tomato shell - Not into the peppers- (This helps to bring out the flavour of the tomatoes).  using a spoon, fill them not quite to the top, in order to allow the mixture to expand while cooking. Add a little water to the top of each tomato and pepper. Put on the lids and pour over the rest of the olive oil  Sprinkle with salt and freshly ground black pepper. 
Place the baking pan on the middle rack of the oven  and bake for about 1 hour, until the tomatoes and peppers soften and brown. Test the rice to see if it is ready.

These can be served hot or cold and are nice with a dollop of plain yoghourt as an accompaniment.

If you find you have mixture left over you can put it in a small baking dish and cook in the oven (or finish it off in the saucepan) and eat later as savoury rice.