Slice the tops off the tomatoes and the peppers. Empty the flesh of the tomatoes
with a teaspoon and save it. Remove the seeds from the peppers.

Heat ½ cup of the oil in a frying pan and sauté the onions for 6-7 minutes. Finely
chop the flesh of the tomatoes, add them to the fry pan, add half of the chopped
tomatoes, the rice, the parsley, the mint and salt and pepper. Stir and sauté for 5
minutes over a medium heat.

Stuff the tomatoes and peppers with the rice mixture (not to the rim, because the
rice will expand when cooked) and cover with the sliced-off tops of the vegetables.
Place in a baking dish. Cut the potatoes in wedges and fill the gaps in the pan.
Then pour over the remaining olive oil and chopped tomatoes and add a little bit of
water. Cook at 180oC for 1 hour.