Stuffed tomatoes and peppers in Greek

Greek stuffed tomatoes and peppers are a dish from Greece, known as
Gemista. Peppers and tomatoes stuffed with minced meat, rice and
onions.

8 large ripe tomatoes
4 large bell peppers
50 g of butter
1 onion, diced
1 clove of garlic, chop
1 kg of ground beef
2 tablespoons soy sauce
salt, pepper to taste
1/2 cup water
1.5 cups of ready-made rice
1/2 cup olive oil

Cut off the tops of tomatoes and peppers. Peel the pulp of tomatoes,
put into a large bowl. Cut off the tops of the peppers, cleanse the
seeds. Put the tomatoes and bell peppers in a roasting dish.

In a large frying pan over medium heat, heat butter, fry, stirring,
onions and garlic until soft, 5 - 10 minutes. Add the mince and cook
for another 10 minutes. Add soy sauce, salt and pepper to taste.

Cut the flesh of tomatoes. Add in the frying pan with minced meat,
pour half a glass of water, bring to a boil, simmer for about 15
minutes. Add rice and bring to a boil, remove the frying pan from the
fire.Fill the tomatoes with stuffing, cover with cut lids. Pour olive oil,
season with salt and pepper. Bake in preheated to 180 C oven for about
50 minutes.