Stuffed Peppers & Tomatoes with Mince

Directions

1. Dice your onion into small pieces and fry in plenty of olive oil. Add the mince and dissolve / break into small pieces. Add a glass of water and simmer in the pan for 10 minutes. While your mince is cooking, cut the tops of the tomatoes and the peppers and remove the inside with a teaspoon into two bowls. The tomato separate from the peppers.
2. In a food processor add the tomato (with all the juices) inside, the parsley, and a carrot cut into small pieces and pulse.The juice from the tomatoes will be enough for the blender to mix them to a paste. Add this mixture plus a glass of water to your mince. Add the the rice. Mix well and let simmer again until the rice has cooked.
3. Until the mince is ready, cut the potatoes, add oregano, plenty of olive oil, salt and 3 tablespoons tomato sauce and bake in the oven on a baking tray that you put aside for the stuffed peppers. For 15 minutes at 180 degrees celsius in an air forced fan. While the potatoes are baking, add salt and a pinch of sugar to all the tomatoes. Turn them over onto paper towels until they are ready to be filled. To the peppers add just a pinch of salt in each.
4. Flavour your mince with the all spice, salt, pepper, tomato paste, a little sugar and taste for flavour!
5. Remove the potatoes from the oven and with a spatula carefully push them onto one end of the baking tray. Fill the tomatoes and peppers. Close with the lids, drizzle with olive oil and add half a glass of water.
6. Bake for 45 minutes on 180 degrees celsius on an air forced fan. This dish is best served lukewarm, even at room temperature I would say and that is why I suggest to let them cook for 20-minutes then serve with feta cheese!