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Gemista is a traditional Greek dish of stuffed vegetables, typically tomatoes and bell peppers, filled with a savory mixture of rice, herbs, and sometimes meat.
Cut the tops off the tomatoes and bell peppers. Set the tops aside.
Scoop out the insides of the tomatoes and peppers using a spoon, being careful not to break the outer shells. Reserve the tomato pulp in a bowl and discard the seeds and membranes from the peppers.
Puree the tomato pulp using a blender or food processor, and set aside.
In a large skillet, heat half of the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
Add the rice, pine nuts, and currants (if using) to the skillet, and stir well to combine.
Pour in the pureed tomato pulp and water or vegetable broth. Add the parsley, mint, dill. Season with salt and pepper to taste.
Simmer the mixture over low heat for about 10 minutes, stirring occasionally, until the rice starts to soften and absorb the liquid. Remove from heat.
Preheat the oven to 375°F (190°C).
Lightly oil a baking dish large enough to hold all the stuffed vegetables snugly.
Fill each tomato and pepper with the rice mixture, leaving a little room at the top for the rice to expand.
Place the tops back on the tomatoes and peppers.
Arrange the stuffed vegetables in the baking dish. If using potatoes, tuck them in between the vegetables.
Drizzle the remaining olive oil over the stuffed vegetables and potatoes.
Pour about 1 cup of water or vegetable broth into the bottom of the baking dish to keep the vegetables moist during baking.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly browned on top.
Allow the Gemista to cool slightly before serving, as this will enhance the flavors.
Serve warm or at room temperature, with a side of crusty bread or a fresh Greek salad.
