Gemista – stuffed tomatoes and peppers with potatoes

1 Rinse the rice under cold running water and then soak it in fresh cold water for 15 minutes. Drain the rice in a colander and set aside to dry.

2 Wash the tomatoes and capsicums and pat them dry. Slice the tops of each tomato and capsicum to create a lid. Using a teaspoon, carefully scoop out the flesh from the tomatoes without tearing the walls of the fruit. Place the tomato flesh in a food processor, blitz to purée and set aside.

3 Using a teaspoon, remove and discard the seeds and white membranes from the capsicums. Lightly salt the insides of the tomatoes and peppers, then place them upside down in a large ovenproof dish, leaving space for the potatoes.

4 Cut the potatoes into rough 3cm chunks, place them in a bowl with ½ teaspoon of the dried oregano and season with salt and black pepper. Mix to coat and set aside.

5 Heat 50ml of the olive oil in a large, deep pan over a medium heat. Add the onion along with the bay leaf and sauté until soft. Add the garlic, grated carrot and zucchini, then cook for 5 minutes or until they soften and most of their liquid evaporates. Add the rice and cook, stirring, for about 1 minute. Set aside 250ml of the blended tomato for later, then add the rest to the rice mixture, season with more salt and pepper to taste and cook for about 8 minutes until the rice has absorbed most of the liquid. Remove the pan from heat, remove and discard the bay leaf, and add the chopped fresh herbs. Mix well, then taste and adjust the seasoning, if necessary.

6 Preheat the oven to 190°C fan. Fill the tomatoes and capsicums with the rice mixture, being careful not to overfill them as the rice will expand. Place back in the ovenproof dish, leaving any leftover juices from the tomatoes in the dish, and cover with their lids. Arrange the potatoes around them in the dish.

7 In a blender, mix the reserved 250ml tomato with 150ml olive oil, 150ml water, plus a little salt and pepper. Pour this blended tomato sauce over the stuffed tomatoes, capsicums and potatoes in the dish and scatter over the breadcrumbs. Place the dish on the bottom rack of the oven and bake for about 1 hour 10 minutes, or until everything is nicely browned. Remove the dish from the oven and let rest for at least 15 minutes before serving.