Gemista with Chickpeas and Herbs

Prepare vegetables

1. Preheat the oven to 180°C (350°F). Prepare a deep baking dish large enough for the peppers and tomatoes.
2. Cut the tops off the bell peppers and tomatoes; reserve the tops. Scoop out seeds from peppers and scoop pulp from tomatoes into a bowl; set aside.
3. Finely chop the reserved tomato pulp and set aside for the filling and sauce.

Make filling

1. Heat 2 tbsp olive oil in a wide pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook 1 minute until fragrant. Stir in the rinsed rice and cook for 2 minutes to coat the grains with oil.
3. Add the chopped reserved tomato pulp, tomato passata, cooked chickpeas, dried oregano, half the parsley, salt and pepper. Add 10 1/7 fl oz water, bring to a simmer, then cover and cook 8–10 minutes until rice is partially tender (it will finish cooking in the oven).
4. Remove the pan from heat, stir in remaining 2 tbsp olive oil and most of the lemon zest, adjust seasoning, and let the filling cool slightly so it is easy to handle.

Assemble and bake

1. Spoon the filling into each pepper and tomato, filling to just below the rim (the rice will expand). Place stuffed vegetables snugly in the baking dish; tuck the reserved tops on if desired.
2. Pour any remaining liquid from the filling into the dish around the vegetables. Add a splash of water if the dish looks dry; drizzle a little olive oil over the tops.
3. Cover the dish tightly with foil and bake for 45 minutes. Remove foil and bake a further 20–25 minutes until vegetables are tender and tops are lightly browned.
4. Let cool 10 minutes, then scatter remaining parsley and lemon zest over the gemista before serving.