Greek stuffed tomatoes and peppers

Ingredients

• 4 large tomatoes
• 4 large bell peppers
• 1 cup long-grain white rice
• 1 yellow onion, grated
• 2 cloves garlic, minced
• 1 zucchini, grated
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 tbsp tomato paste
• 1/2 cup olive oil, divided
• 1 1/2 lb russet potatoes, cut into wedges
• Salt and black pepper

Steps

1. Heat the oven to 375 °F.
2. Cut the tops off the tomatoes and peppers and save them to use as lids. Scoop the flesh out of the tomatoes and the seeds out of the peppers.
3. Finely chop the tomato flesh.
4. Mix the rice with the tomato flesh, onion, garlic, zucchini, parsley, mint, tomato paste, 1/4 cup of the oil, 1 1/2 tsp salt and some pepper.
5. Stand the vegetables in a large baking dish and fill them three-quarters full. Put the lids on.
6. Tuck the potatoes in between, drizzle everything with the rest of the oil and pour 1/2 cup of water into the dish.
7. Cover with foil and bake for 40 minutes. Uncover and bake for 30 minutes more, until the rice is tender and the tops are browned.