That was the recipe I cooked on planet food documentary about Greek Cuisine. You can watch the video here:
http://www.youtube.com/watch?v=8YBzE2eCKI8

Yemista me Kima:
Stuffed Vegetables with Ground Meat and Rice

In Greek: γεμιστά με κιμά, pronounced yeh-mee-STAH meh kee-MAH

3 large firm ripe tomatoes
3 large green peppers
½ kgr of ground beef
2 large onions
½ cup of uncooked rice
1 tbsp of tomato puree
5-6 stalks of fresh parsley
½ cup extra virgin olive oil
Salt, pepper
1 tsp brown sugar
1 tsp of Dried Chilli
1 tsp Cinnamon
1 tsp Cumin
? cup of dried raisins placed into water
? cup of pine nuts
4 middle size potatoes
1 carrot
For serving: Olives, Feta cheese, whole-flour bread

½Soak the rice into a bowl with water for 15 minutes.Wash the vegetables carefully and dry. With a serrated knife, cut the caps off the tops of vegetables.  With a spoon scoop out the tomato pulp. The scooping is done as follows: We start from the middle of the tomato and by turning the tomato with our hand we scoop out the interior. We leave around 0.5 cm thickness on the tomato flesh. Cut the top of the onion and scoop out the interior. Salt the interior of all the vegetables and place them upside-down in the tray. Preheat oven to 190C.

½Grind, chop or blend the tomato puree. (Use the old fashioned pressing grinder). Put the onion?s interior to the blender, grate it or chop it finely. After that, place them in a coriander wash them and dry them with kitchen paper. Peel and cut the carrot into small cubes. In a deep frying pan heat the olive oil in medium/high heat and place the onions. Let them cook for about 2 minutes, stir and add the cumin and dried chilli pepper. Now, add the carrot cubes and the pine nuts and let for another 2 minutes.

½Place the ground beef in the pan and stir so that it is separated. Steer well until beef has lost its red colour and turned into white/brown. Add salt and pepper. Mix the tomato?s interior and the puree. Add the tomato mix to the pan and bring the heat down to medium. Let it slowly boil in low heat for another 3 minutes. Add sugar and cinnamon. Drain the rice and add it to the pan. Chop the parsley and add it as well. Finally add the raisins. Let the mixture boil for another 5 minutes stirring occasionally.

Remove filling from heat and let it cool down a little. With a spoon, carefully fill each of the vegetables loosely with the meat and rice filling. Cover with caps and place in the baking pan. Drizzle with a bit of olive oil. Wash and peel the potatoes. Place them among the vegetables so that they stand up tight.

Add ½ glass of water in the tray and bake at 190C for 60-80 minutes.While baking, check every now and then in case it needs some water to be added. We should avoid letting the stuffed vegetables dry out. When it?s ready, we let it rest for about 15 minutes and serve it with feta cheese, olives and freshly baked bread.

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