stuffed tomatoes & peppers

Ingredients
for 4-5 people

• 5-6 medium/big tomatoes
• 5-6 green bell peppers
• 4 medium potatoes
• 2 big onions finely chopped
• 20 tablespoons white long grain rice (about 2 tablespoons for each tomato and pepper)
• 1 cup olive oil
• 1/2 big bunch parsley or 1 small finely chopped
• salt and pepper

Instructions
Rinse tomatoes and peppers very well.
Cut horizontally the tops of tomatoes. Do not throw the tops away. 
Using a spoon, scoop out pulp and seeds. Set pulp aside.
Place tomatoes up side down onto towel paper and set aside.
Cut the tops of peppers and remove the seeds. Do not throw the tops.
Preheat the oven to 400° F or 200° C.
Puree the tomatoes’ pulp.
Peel and cut potatoes into big pieces.
In a big bowl put the rice, onion, tomato puree ( abut 1 tablespoon for each tomato and pepper), parsley, 1/4 cup olive oil, salt and pepper.
Stir to unite the ingredients very well.
Stuff tomatoes and peppers with the mixture and put their tops on.
Salt and pepper potatoes.
Place stuffed tomatoes and peppers into a baking pan and fill all the empty points with potatoes.
Add about 1/4 cup water in the remaining tomato puree and spread it on the top.
Pour about 3/4 cup olive oil carefully to spread everywhere.
Bake for about 60’.
Let it cool for a while and serve with feta cheese.

enjoy