Gemista with Minced Meat: Greek Stuffed Peppers and Tomatoes

Cut the tops off the peppers and tomatoes, about 2 cm (3/4 in) down. Scoop out the pepper seeds and membranes. Scoop the tomato flesh into a bowl, leaving sturdy shells. Chop the tomato flesh and set aside. Lightly salt the insides of the shells and turn them upside down on a plate to drain.

Warm the olive oil in a wide skillet over medium heat. Cook the onion and garlic until soft and translucent, about 5 minutes. Add the beef, breaking it up with a spoon, and brown it for 5 to 6 minutes. Stir in the tomato paste, oregano, cinnamon (if using), salt, and pepper, then add the chopped tomato flesh and cook for 2 minutes. Stir in the rice and parsley, then pour in the water or stock. Simmer for 2 minutes, then take the pan off the heat and stir in the mint. The rice should be partially cooked; it will finish in the oven.

Heat the oven to 180°C (350°F). Pat the pepper and tomato shells dry. Fill each one about three-quarters full with the beef and rice mixture, leaving room for the rice to expand. Do not pack it tight. Replace the tops, or cover loosely with a slice of potato if the tops do not fit.

Place the stuffed vegetables upright in a baking dish just large enough to hold them snugly. Tuck the potato wedges, if using, between them. Drizzle everything with a little more olive oil and pour the remaining water or stock into the bottom of the dish. Cover tightly with foil and bake for 45 minutes.

Remove the foil and bake for another 25 to 30 minutes, until the vegetables are tender, the tops are lightly browned, and the rice is cooked through. If the pan looks dry, add a splash of water. Let the gemista rest for 10 minutes before serving so the filling settles.