Greek Stuffed Bell Peppers (Gemista)

Ingredients

• 4 bell peppers
• ¾ lb ground beef
• ¾ cup long-grain rice
• 1 onion
• 2 clove garlic
• 14½ oz canned diced tomatoes
• ¼ cup fresh parsley
• 2 tbsp fresh mint
• 1 tsp dried oregano
• 3 tbsp olive oil
• ½ cup beef broth
• 1 tsp salt
• ½ tsp black pepper
• 2 potatoes (optional)

Steps

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes, and finely chop the removed tops. If using, peel and quarter potatoes.
2. In a large bowl, combine ground beef, uncooked rice, finely chopped onion, minced garlic, diced tomatoes (undrained), chopped parsley, chopped mint, oregano, 1 tablespoon olive oil, salt, and pepper. Mix well.
3. Stuff each bell pepper with the meat and rice mixture, without overpacking. Place the stuffed peppers in a baking dish. Arrange quartered potatoes around the peppers, if using.
4. In a small bowl, whisk together beef broth and 2 tablespoons olive oil. Pour this mixture around the peppers in the baking dish.
5. Cover the baking dish with foil and bake for 45 minutes. Remove foil and continue to bake for another 30-45 minutes, or until peppers are tender and rice is cooked through.
6. Let rest for 5-10 minutes before serving.