Ingredients:

  • 6 large bell peppers (approx. 1200g)
  • 4 large plum tomatoes (approx. 900g)
  • 2 medium Yukon Gold potatoes (approx. 340g)
  • 1 lb ground beef (80/20)
  • 1 cup medium-grain white rice, uncooked
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 cup water
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dried oregano

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Cut the tops off the tomatoes and scoop out the flesh using a spoon, leaving a 1/4 inch wall. Finely chop the reserved tomato flesh.
  2. In a large skillet over medium-high heat, brown the ground beef until deep brown. Drain excess fat if necessary.
  3. Stir in diced onion and garlic, cooking until translucent. Add uncooked rice and stir for 2 minutes until edges are translucent.
  4. Remove from heat and fold in the chopped tomato pulp, crumbled feta, parsley, mint, salt, and pepper.
  5. Spoon the filling into the peppers and tomatoes, leaving 1/2 inch of space at the top for rice expansion.
  6. Place stuffed vegetables upright in a 9x13 inch baking dish and wedge potato slices tightly between them.
  7. Whisk together tomato paste, water, olive oil, and oregano. Pour the mixture evenly around the base of the vegetables.
  8. Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake for an additional 30 minutes until the vegetables are charred and the rice is tender.