INGREDIENTS
300g Carolina or arborio rice (or any other medium-grained white rice)
6 large ripe tomatoes
6 green bell peppers
3 potatoes, peeled
1 tsp dried oregano
200ml olive oil
1 large onion, peeled and finely chopped
1 bay leaf
2–3 garlic cloves, peeled and minced
1 carrot, peeled and grated (shredded)
1 courgette (zucchini), grated (shredded)
3 tbsp chopped fresh parsley
3 tbsp chopped fresh mint
Sugar (optional)
3–4 tsp finely ground breadcrumbs
Salt and freshly ground black pepper
METHOD
1. Rinse the rice under cold running water and then soak it in fresh cold water for 15 minutes. Drain the rice in a colander and set aside to dry.
2. Wash the tomatoes and bell peppers and pat them dry. Slice the tops of each tomato and pepper to create a lid. Using a teaspoon, carefully scoop out the flesh from the tomatoes without tearing the walls of the fruit. Place the tomato flesh in a food processor, blend it to make a tomato juice and set aside.
3. Using a teaspoon, remove and discard the seeds and white membranes from the bell peppers. Lightly salt the insides of the tomatoes and peppers, then place them upside down in a large oven-proof dish, leaving space for the potatoes. Cut the potatoes into rough 3cm (1-inch) chunks, place them in a bowl with . teaspoon of the dried oregano and season with salt and black pepper. Mix to coat and set aside.
4. Heat a large, deep pan over medium heat. Add 50ml of the olive oil and, once hot, add the onion along with the bay leaf and sauté until soft. Add the garlic, grated carrot and courgette, then cook for 5 minutes or until they soften and most of their liquid evaporates.
5. Add rice and cook, stirring, for about 1 minute. Set aside 250ml of the blended tomato juice for later, then add the rest to the rice mixture, season with more salt and pepper to taste and cook for about 8 minutes until the rice has absorbed most of the liquid.
6. Remove the pan from heat, remove and discard the bay leaf, and add the chopped fresh herbs. Mix well, then taste and adjust the seasoning, if necessary.
7. Pre-heat the oven to 170°C fan-forced. Fill the tomatoes and bell peppers with the rice mixture, being careful not to overfill them as the rice will expand. Place them back in the oven-proof dish, leaving any leftover juices from the tomatoes in the dish, and cover with their lids. Arrange potatoes around them in the dish.
8. In a blender, mix the reserved 250ml tomato juice with 150ml olive oil, 150ml water, plus a little salt and pepper. Pour this blended tomato sauce over the stuffed tomatoes, bell peppers and potatoes in the dish and scatter over the breadcrumbs.
9. Place the dish on the bottom rack of the oven and bake for about 1 hour 10 minutes, or until everything is nicely browned. Remove from oven and rest for at least 15 minutes before serving.