STUFFED PEPPERS - GEMISTA

Ingredients:

12 medium-sized peppers (any color you prefer)
1 large eggplant
2 zucchinis
2 carrots
2 large onions
4 cloves of garlic
1/2 kilogram ripe tomatoes
1/2 bunch of dill
1/2 bunch of mint
1/2 bunch of parsley
1/3 bunch of basil
100 grams pine nuts
150 grams olive oil
Salt and pepper
200 grams water
1 tsp sugar
20 tsp risotto rice (for medium-sized peppers, or 1 1/2 tsp for medium-sized peppers, 1 tsp for small peppers)

Method:

1. Finely chop the vegetables in a food processor or blender.
2. Cut the tops off the peppers and remove the seeds.
3. Heat half of the oil in a pan and sauté the vegetables until they become glossy.
4. Add the rice and sauté for 1 minute.
5. Add half of the tomatoes, water, salt, and pepper. Simmer for 3 minutes.
6. Add the herbs.
7. In a separate bowl, mix the remaining tomatoes, oil, pepper, salt and place it in a baking dish.
8. Stuff the peppers and add large potatoes in between if desired.
9. Drizzle oil on top of the peppers and sprinkle with salt.
10. Cover with damp parchment paper and aluminum foil.
11. Bake at 180 degrees Celsius for 1 1/2 hours. Then uncover and bake for another 15 minutes until the peppers have a nice color.
Enjoy your meal!

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