Directions

1. Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to score their skin. Save the inner part of the tomatoes you have removed. It will be used for the stuffing.
2. Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice the onions (chopped), the spearmint, the sugar and the parsley.
3. Pour olive oil and boil the rice mixture. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later during baking time.
4. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash. Add olive oil and bake for about 1 1/2 hour in a medium oven . Add little water if required during baking. The food is baked well only with its own juice and olive oil.