Mini Gemista Muffins with Feta

Prepare Vegetables and Filling

1. Preheat oven to 190°C (375°F). Grease a 12-cup muffin tin.
2. Carefully scoop out the pulp from the tomatoes and bell peppers, leaving the shells intact. Chop the scooped-out tomato pulp finely and set aside. Chop the removed pepper stems and seeds finely.
3. In a bowl, combine the cooked rice (or rice cooked according to package directions, slightly undercooked if preferred), chopped tomatoes, chopped peppers, chopped onion, minced garlic, chopped parsley, mint, and dill.
4. Add the crumbled feta cheese to the mixture. Season with salt and freshly ground black pepper. Stir in the tomato paste and 2 tbsp of olive oil.
5. Mix everything thoroughly until well combined.

Assemble and Bake

1. Generously stuff the prepared tomato and bell pepper shells with the rice and feta mixture.
2. Place each stuffed vegetable into a cup of the prepared muffin tin.
3. Pour the 1/4 cup of water into the bottom of the muffin tin to create steam and prevent sticking.
4. Drizzle the remaining 1 tbsp of olive oil over the stuffed vegetables.
5. Bake for 30-35 minutes, or until the vegetables are tender and the filling is heated through and slightly golden on top.