Rice-Stuffed Tomatoes and Peppers with Roast Potatoes

What you need

• 4 large ripe tomatoes, firm, about 250 g each
• 4 bell peppers, red or green
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 150 g (3/4 cup) medium-grain rice, uncooked
• 1 bunch fresh parsley, finely chopped
• 3 tbsp fresh mint, chopped
• 1 tbsp tomato paste
• 120 ml (1/2 cup) olive oil, divided
• 2 medium potatoes, waxy, cut into wedges
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Slice the tops off the tomatoes and peppers and keep them as lids. Scoop the flesh out of the tomatoes into a bowl, and remove the seeds from the peppers.

3. 3

   Stand the hollowed tomatoes and peppers snugly in a deep roasting tin. Sprinkle a little salt inside each one.

4. 4

   Crush the tomato flesh with a fork, discarding any hard cores.

5. 5

   Heat 3 tbsp of the oil in a pan over medium heat. Cook the onions until soft, 8 min. Add the garlic and cook for 1 min.

6. 6

   Mix the onions into the crushed tomato flesh with the rice, parsley, mint, tomato paste, 3 tbsp of oil, 1 tsp salt and plenty of pepper. Leave to stand for 15 min.

7. 7

   Spoon the filling into the vegetables, filling them about two-thirds full so the rice has room to swell. Put the lids back on.

8. 8

   Tuck the potatoes between the vegetables and season them. Drizzle everything with the remaining oil and pour 200 ml of water into the tin.

9. 9

   Cover the tin with foil and bake for 45 min.

10. 10

    Remove the foil and bake until the rice is tender, the vegetables are soft and the potatoes are golden, 30-40 min. Add a splash of water if the tin dries out.

11. 11

    Rest for 15 min before serving, warm or at room temperature.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.