1. 1

   Step 1

   Wash the 6 beefsteak tomatoes and 6 green bell peppers. Cut a lid off the top of both vegetables near the stem.

2. 2

   Step 2

   Remove and discard the insides of the peppers. Scoop out the insides of the tomatoes and set aside in a bowl.

3. 3

   Step 3

   Finely grate the 2 onions and finely chop 1 bunch of parsley.

4. 4

   Step 4

   Heat a little of the 100 ml of olive oil in a pot and sauté the grated onions briefly.

5. 5

   Step 5

   Stir in 500 g of tomato purée, the inside of the tomatoes, 1 tbsp of tomato paste, 1 tbsp of dried mint, and 1 tbsp of dried oregano.

6. 6

   Step 6

   Let the tomato sauce simmer over medium heat for 10 minutes.

   Timer 10 min
7. 7

   Step 7

   In the meantime, rinse 300 g of rice thoroughly under cold water.

8. 8

   Step 8

   Peel the 5 potatoes and cut them into large chunks.

9. 9

   Step 9

   After the cooking time, add the rice, chopped parsley, the remaining olive oil, and salt to the sauce.

10. 10

    Step 10

    Stir everything well and let it simmer for another 10 minutes.

    Timer 10 min
11. 11

    Step 11

    Preheat the oven to 200 °C top/bottom heat.

12. 12

    Step 12

    Add a little water to a baking dish. Place the tomatoes, peppers, and potato chunks inside.

13. 13

    Step 13

    Fill the tomatoes and peppers 2/3 full with the rice mixture and place the lids on top.

14. 14

    Step 14

    Distribute any remaining filling in the dish. Reduce the temperature to 180 °C and bake for 90 minutes.

    Timer 90 min

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