Stuffed tomatoes and peppers with ground beef

This is the meat version of the "Gemista", the stuffed tomatoes and peppers I presented to you in the past. Here the quantity of rice is less and the main ingredient is the ground beef. It is very tasty dish and as popular as the classic vegetarian version all year round

Ingredients (for 4 people):
4 ripe but firm tomatoes
4 green bell peppers
2-3 tbsp of olive oil
1 large onion, finely chopped
3 cloves of garlic, finely chopped
1-2 tbsp of tomato paste
1 heaped tsp of sugar
2-3 tbsp of fresh flat-leaf parsley, finely chopped
1 tbsp of fresh spearmint, finely chopped
1/4 cup arborio rice
500gr. ground beef
salt
pepper
1-2 cups of water
2 tbsp of olive oil
1-2 medium potatoes, peeled and cut in medium chunks

Method:
First cut the tops off of the tomatoes, remove the insides, finely chop them and keep them on the side. Put the tomatoes upside down on kitchen paper and let them drain as much of their liquid as possible.

Keep the tomatoes' tops on the side as well. Then cut the tops off of the peppers and remove their seeds from inside but don't throw away the tops.

Heat the olive oil in a pan in medium heat, add the onions and sauté for about 10-15 minutes, until they get tender. Add the garlic and keep cooking for about a minute.

Add the ground beef and keep cooking until the meat changes colour, breaking it with a wooden spoon to tiny pieces. Add the reserved tomato insides, the tomato paste, the sugar and simmer until the sauce thickens and then remove from the heat. Then, finally add the rice, the herbs, salt, pepper and stir well.

Preheat the oven to 190°C.

Stuff the vegetables, equally, with the meat/rice mixture and cover with their tops. Place them, standing, in an oven pan. Arrange the potato chunks among the vegetables, season with salt and pepper.
Pour the water and the olive oil into the pan.

Bake for about 1 hour or until most of the liquids are evaporated and the vegetables are tender. The food should be left with a nice oily sauce.

Serve at room temperature.