How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 180°C (356°F). Wash all the vegetables. Slice off the tops of the tomatoes and peppers (keep them as lids). Hollow out the tomatoes with a spoon, keeping the pulp in a bowl. Remove the seeds and membranes from the peppers.
Finely blend or chop the tomato pulp
Finely blend or chop the tomato pulp. In a large skillet, heat half of the olive oil and sauté the onion until translucent. Add the garlic and cook for 1 minute.
Add the rice to the skillet
Add the rice to the skillet and toast for 2 minutes. Stir in the tomato pulp, tomato paste, parsley, mint, salt, and pepper. Simmer for 5 minutes until some liquid is absorbed (the rice should still be raw).
5 minSprinkle a little sugar inside each hollowed tomato
Sprinkle a little sugar inside each hollowed tomato. Place the tomatoes and peppers in a large baking dish. Fill them with the rice mixture about 3/4 full (the rice will expand). Place the lids back on.
Arrange the potato wedges
Arrange the potato wedges in the gaps between the vegetables. Pour the remaining olive oil and a cup of water into the bottom of the dish. Season the potatoes with salt and pepper.
Cover the dish with foil
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes until the vegetables are soft and the potatoes are golden and cooked through.
1 hr
A little kitchen wisdom
Always use the pulp of the vegetables in the filling to ensure nothing goes to waste and to provide maximum moisture to the rice. Sprinkling a tiny bit of sugar inside the tomatoes before stuffing helps cut the acidity.
