Get this recipe and many more on my website: https://www.dimitrasdishes.com/recipes/vegetarian-gemista-vegetarian-stuffed-roasted-peppers-tomatoesServes 3-4:2 baking potatoes, cut into wedges2 large tomatoes2 bell peppersFor the Filling: cup of rice onion, finely chopped 2 small zucchinis, diced Tomato flesh, chopped 2 garlic cloves, grated 6 ounces water or vegetable broth 1 teaspoon dried oregano Salt and pepper, to taste 2 tablespoons chopped fresh parsley 2 tablespoons finely chopped fresh mint 6 ounces feta cheese, crumbledOptional: Kalamata olive slices, sliced mushrooms, chickpeas, chopped spinachFor the Sauce: 16 ounces tomatoes, pureed onion, finely chopped 1 garlic clove, grated Salt and pepper, to taste Pinch crushed red pepper flakes 1/2 teaspoon dried oregano -1 teaspoon granulated sugarPreheat oven to 400 F, 200 C.Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.Assemble the meal: Pour the sauce into a baking dish large enough to hold all of the vegetables. Drain the water from the potatoes. Season the potatoes with salt, pepper, and oregano. You may season the insides of the vegetables with some salt if desired. Fill the vegetables to the top with the filling. Cover with the vegetable tops and brush lightly with some olive oil. Place the stuffed vegetables in the baking dish over the sauce and season lightly with some salt. Fill in the gaps with the seasoned potatoes. Cover the tray with parchment paper and foil. Bake them covered for 45 minutes. Remove the foil and parchment and bake 35-40 more minutes or until the potatoes are fork tender.Serve with toasted bread and enjoy!Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!