Stuffed Tomatoes & Peppers

Ingredients

• 6 large ripe tomatoes
• 3 large bell peppers (any colour)
• 300g short-grain rice
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 100g raisins or currants
• 50g pine nuts
• Large bunch fresh parsley, chopped
• Large bunch fresh mint, chopped
• 1 tsp ground cinnamon
• 150ml olive oil
• 400ml vegetable stock
• 3 medium potatoes, peeled and cut into wedges
• Salt and black pepper
• Sugar for sprinkling

Method

1. Preheat oven to 180°C (160°C fan). Cut the tops off the tomatoes and peppers, and set the tops aside. Carefully scoop out the insides of the tomatoes and chop the flesh. Core and deseed the peppers.

2. Lightly salt the insides of the tomato and pepper shells, turn them upside down, and let them drain for 10 minutes.

3. Heat half the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 1 minute.

4. Add the rice and stir for 2 minutes to coat. Add the chopped tomato flesh, raisins, pine nuts, cinnamon, parsley, mint, salt, and pepper. Stir in 200ml of stock and cook for 5 minutes. Remove from heat.

5. Arrange the potato wedges in a large baking dish. Season with salt, pepper, and a drizzle of olive oil.

6. Pat the tomato and pepper shells dry. Fill them three-quarters full with the rice mixture (it will expand during cooking). Place the reserved tops back on.

7. Arrange the stuffed vegetables among the potatoes in the baking dish. Sprinkle the tops lightly with sugar.

8. Pour the remaining stock and olive oil around the vegetables (not over them). Cover the dish with foil.

9. Bake for 1 hour, then remove the foil and bake for another 15 minutes until the vegetables are tender and the tops are lightly caramelised.

10. Serve warm or at room temperature with crusty bread and feta cheese.