Gemista (Greek Stuffed Tomatoes & Peppers)

Preheat oven to 375°F (190°C). Cut the tops off the tomatoes and peppers and set aside as lids. Scoop out the tomato pulp into a bowl and reserve it. Lightly salt the insides of the hollowed vegetables.

Dice the onion and sauté in olive oil over medium heat until soft and translucent. Add the minced garlic, cook for 1 minute.

Add the reserved tomato pulp, rice, pine nuts, currants, dried mint, oregano, cinnamon, salt, and pepper. Stir to combine. Cook for 2 minutes. Remove from heat.

Spoon the rice filling into each tomato and pepper, filling about three-quarters full to leave room for the rice to expand. Place the tops back on as lids. Arrange in a baking dish.

Cut the potatoes into wedges and tuck them around the stuffed vegetables. Drizzle everything generously with olive oil and pour water into the bottom of the dish.

Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes until the tops are golden and the potatoes are tender.

Let rest for 10 minutes before serving. Squeeze fresh lemon over the top and garnish with fresh parsley.