Start by washing thoroughly the vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. The flesh of the tomatoes will be the base for the tomato sauce for the gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside. Place the empty vegetables on a large baking tray.
In a blender, add the flesh of the tomatoes and sugar and mix well. Set aside.
In a medium size pot, heat ½ cup olive oil at medium-high heat and sauté onions, green onions, garlic and leek until soft and transparent.
Add the rice, tomato flesh and tomato paste and mix well. Season with salt and freshly ground pepper. Reduce heat to medium and cook for two minutes. Add all the remaining ingredients and mix well. As soon as the liquid has been absorbed, the stuffing is ready.
Pre-heat oven to 180℃/356℉.
Now start filling the tomatoes and peppers with rice all the way to the top and close with their tops.
Season potatoes with pepper and salt and add them to the pan, making sure to place around the tomatoes and peppers so they won’t slide around in the tray. If there is any rice mixture left, mix it with the quartered potatoes and add to the pan.
Add a cup of water in a corner of the baking pan and tilt slightly so the water goes everywhere.
Drizzle with olive oil and season with salt and pepper.
Cover the baking pan with parchment paper and foil and bake in pre-heated oven for about 35 to 45 minutes, then uncover and bake for another 45 minutes to 1 hour or until the rice is fully cooked and most of the liquid in the baking pan has evaporated. Be sure to check during baking and add a little water if needed.
Enjoy them with Greek Tzatziki and feta cheese.
