6-7 tomatoes (medium sized)
6-7 green peppers
5 medium sized onions
1 Tb salt
1/4 tsp pepper
1 tsp oregano
1 tsp fresh mint
3 cloves garlic
12-14 Tb short-grain rice (non-Carolina)
12-14 Tb olive oil
2-3 Tb tomato paste
~1/3 cup parsley, snipped
Wash tomatoes and peppers. Cut a horizontal layer about 3/4 of the way off the bottom side of the tomato (not where the stem is). With a teaspoon, scoop out the contents into a bowl, then chop into smaller pieces. Cut the top off the green peppers and empty the seeds (keep the lids). Put in large baking pan.
Chop the onions finely (otherwise, boil for 15 min to soften up) and add to the same bowl with the scooped out tomatoes. Add the garlic, salt, pepper, oregano and mint. Add 1 Tbsp short-grain rice for each gemisto (=stuffed vegetable). Add the parsley and approximately 1 Tbsp olive oil for each gemisto. Add some tomato paste to the mixture to make it redder and stir.
Fill the tomatoes and pepper with this mixture, cover with the lids and sprinkle with olive oil. If you want, add potatoes on the side, cut into small pieces and sprinkle with salt, pepper and some oil. Bake at 375F/190C for 1.5-2 hours. You may have to baste them 1-2 times during the baking process.