ROASTED STUFFED TOMATOES AND PEPPERS

Authentic, Greek Stuffed Tomatoes and Peppers that I helped to prepare at Rizes Farmstead in Mykonos this summer. Serve these up alongside some slow roasted lamb or enjoy as a delicious and filling meatless meal! 

INGREDIENTS
4 bell peppers 
4 large tomatoes
4 potatoes 
2 shallots, finely chopped 
1 red onion, diced 
1 zucchini, shredded 
Olive oil 
2 tbsp pine nuts 
2 tbsp currants 
1 tbsp finely chopped fresh mint
⅔ cup white rice 
Salt and pepper, to taste 

Tools
Cutting board 
Knife 
Blender or food processor 
Large pot
Large bowl
Baking pan 

DIRECTIONS:

1. Preheat oven, grill, or smoker to 535°F. 
2. Slice the tops from the peppers and remove the ribs and seeds. Slice the tops from the tomatoes and carefully scoop out the inside. (Reserve the tops from both for later.) Purée the tomato insides in a blender or food processor until smooth. Peel and quarter the potatoes. 
3. Heat about 2 tbsp of olive oil in a large pot. Sauté the shallot, onion, and zucchini. Stir in the puréed tomato. 
4. Add the pine nuts, currants, and mint.  
5. Stir in the rice and season to taste with salt and pepper. 
6. Bring to a simmer and cook until the rice has absorbed most of the liquid. 
7. Place the pepper and tomato shells in a large baking pan with the potatoes placed around them.
8. Spoon the rice mixture into the peppers and tomatoes. Drizzle with olive oil. 
9. Add about ½ cup water into the bottom of the baking pan and place the tops back on the tomatoes and peppers. 
10. Cover with parchment paper and place the lid on the baking pan (or cover with a couple layers of aluminum foil). 
11. Cook for 30-40 minutes, until the peppers are very soft. Serve immediately.