Greek Herb-Rice-Stuffed Peppers and Tomatoes Gemista

Preheat oven to 190°C. Cut lids from two peppers and two tomatoes; hollow each out carefully, keeping finely chopped tomato flesh. Cut 350 g potatoes into 2 cm wedges.

Mix 180 g uncooked rice with 130 g diced onion, 10 g minced garlic, 25 g parsley, 15 g mint, 1 g oregano, 15 ml olive oil, 3 g salt and reserved tomato pulp.

Fill vegetable shells only three-quarters full, replace lids and arrange in a deep roasting dish with potato wedges. Add 200 g crushed tomatoes, 220 ml water, remaining 5 g garlic, 2 g oregano, 25 ml oil and 2 g salt around them.

Cover with foil and bake 50 minutes at 190°C, then uncover and bake 30–40 more minutes. Rice must be tender without a hard core and potato wedges easily pierced. Add hot water 30 ml at a time if drying.

Rest five minutes, then serve one stuffed vegetable plus potatoes per person. Refrigerate rice-containing leftovers within two hours.