Gemista-Stuffed Tomatoes & peppers
6 medium tomatoes
6 medium peppers
1 1/2 cup rice
2 onions (chopped)
1 1/2 cup olive oil
2 cups tomato juice
Salt & pepper
Slice off the top of the tomatoes & peppers and carve out the inside.
Save the "carvings", mash it and mix it with the rice, onion, parsley, salt & pepper and half the oil.
Stuff the tomatoes & peppers and lid them with their previously sliced off tops and place them in a pan.
Top with the tomato juice, bread crumbs and the rest of the olive oil and bake in a medium oven for about 1 1/2 hour.