Gemista (stuffed bell peppers and tomatoes)

Today we're making gemista, stuffed bell peppers and tomatoes. For 6 servings we'll need.

Ingredients
6 bell peppers,
6 large tomatoes,
20 tbs of small grain Carolina rice (around 100-120 grams)
One dry onion,
1/4 bunch fresh parsley, dill and basil,
Tomato juice (250ml),
Salt, pepper and red pepper,

Execution
Wash the veggies, cut the top to create a cup and remove the spores from the peppers do the same and remove the inside of the tomatoes (don't throw it away we'll use it to make our tomato sauce).
In a small pot we add olive oil and saute the chopped onion and rice for about 8-10 minutes in medium heat (from 1-9 at 6). For the sauce we cut the inside of the tomatoes in smaller pieces (or put it in a blender) and add the fresh herbs and spices. Now we add the tomato and herb mixture to the pot with our rice, add extra tomato juice (optional) then we add water (1 glass around 200ml) and stir it in medium heat on a scale from 1-9 at 5-6 for about 10-15 minutes. Then we fill the veggies not all the way to the top but around 3/4 as the rice will expand and fill them all way. I like them more juicy so my rice mixture is very watery when filling them after filling close the cups. I put the gemista in a deep baking tray and add a bit of water and tomato juice or leftover chopped tomatoes and olive oil and pour it over the gemista. We cover the tray with tin foil and we cook in a preheat oven at 200-220C (392-428F for my American friends) at the last position in the oven for about an hour covered, then we remove the foil and continue cooking for another half an hour uncovered.

Kali orexi!