To begin, preheat your oven to 375°F (190°C). Cut the tops off the tomatoes and bell peppers to create lids. Scoop out the insides of the tomatoes and peppers carefully, keeping the shells intact. Reserve the tomato pulp, chop it finely, and set aside.

In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Stir in the rice, mixing well to coat it in the oil. Add the reserved tomato pulp, tomato puree, and 1/4 cup of water. Cook for 5-7 minutes until the rice absorbs the liquids slightly but remains undercooked. This step ensures that the rice won’t be mushy after baking.

Remove the skillet from heat and add the chopped parsley, mint, pine nuts (if using), salt, and pepper. Stir well to combine all the flavours. Allow the mixture to cool slightly before filling the vegetables.

Arrange the hollowed tomatoes and peppers in a baking dish. Using a spoon, fill each vegetable with the rice mixture until three quarters full, as the rice will expand during cooking. Place the tops back on each vegetable to serve as lids.

Drizzle the remaining 1/4 cup of olive oil over the stuffed vegetables and pour 1/4 cup of water into the bottom of the baking dish. This helps to keep the Gemista moist while baking.

Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the vegetables are tender and the rice is fully cooked. If the vegetables appear dry, add a few tablespoons of water to the dish.

Serve the Gemista warm or at room temperature. Garnish with a sprinkle of fresh herbs if desired and accompany with crusty bread or a side of Greek yogurt for added creaminess. Enjoy the sweet and savoury blend of herbs and vegetables, a true taste of traditional Greek cuisine.