Gemista (Greek Stuffed Tomatoes and Peppers)

Instructions

1. Preheat the oven to 375°F (190°C). Choose a roasting pan large enough to hold all the stuffed vegetables snugly in a single layer, with room for the potato wedges tucked between them.
2. Slice the tops off the tomatoes and set the caps aside; they will act as lids. Using a spoon, scoop out the flesh and seeds into a bowl, being careful not to tear the skin. Chop the reserved tomato pulp finely and keep it for the filling.
3. Slice the tops off the bell peppers in the same way, reserving the caps. Pull out the seeds and white membranes and discard them, then rinse the peppers' interiors clean.
4. Arrange the hollowed tomatoes and peppers cut-side up in the roasting pan. Sprinkle the insides lightly with salt, and add a pinch of sugar to each tomato to soften its acidity.
5. In a wide pan, heat about 3 tablespoons of the olive oil and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
6. If making the meat version, add the ground beef or pork to the pan now and cook, breaking it up with a spoon, until no longer pink.
7. Stir in the uncooked rice and cook for a minute or two, letting the grains toast slightly and soak up the oil. Add the reserved tomato pulp, crushed tomatoes, and tomato paste, and simmer for 5 to 8 minutes until the rice is lightly softened but still firm — it will finish cooking in the oven, so avoid cooking it through at this stage.
8. Remove the filling from the heat and stir in the parsley, mint, oregano, salt, and pepper. Taste and adjust the seasoning; the mixture should be well seasoned since it will season the vegetables as they roast.
9. Spoon the filling into the hollowed tomatoes and peppers, filling each about three-quarters full to leave room for the rice to expand. Replace the reserved caps on top of each vegetable.
10. Tuck the potato wedges into every gap between the stuffed vegetables in the pan. Drizzle the remaining olive oil generously over the potatoes and the tops of the vegetables, then season the potatoes with oregano, salt, and pepper.
11. Pour the water into the pan around the vegetables, taking care not to rinse the olive oil off the tops. The liquid should reach about a third of the way up the vegetables.
12. Cover the pan tightly with foil and roast for about 1 hour. Remove the foil, baste everything with the pan juices, and check the water level, adding a splash more if the pan looks dry.
13. Continue roasting uncovered for 45 minutes to 1 hour, basting once or twice, until the vegetable skins are slightly charred at the edges, the rice is fully tender, and the potatoes are golden and easily pierced with a fork.
14. Let the gemista rest for 10 to 15 minutes before serving warm, or at room temperature with crumbled feta and crusty bread alongside.