For the stuffed vegetables
- Remove the stems from the tomatoes and cut the top part to make a kind of “lid”. Carefully remove the flesh from the tomatoes, using a teaspoon.
- Transfer to a 36x28 cm baking pan.
- Cut the tops of the green peppers in the same manner and remove the seeds and ribs. Slice off a little of the base so they can be positioned upright, but make sure not to create a hole at the bottom. Add them to the baking pan along with the potatoes.
For the filling
- Preheat oven to 180* C (350* F) Fan.
- Place a deep pan over heat, let it get hot and add the olive oil.
- Finely chop the onion, garlic, leek and the edges from the green peppers.
- Add to the pan along with the granulated sugar and sauté.
- Add the rice, bouillon cube, white wine and ground beef.
- Mix with a wooden spoon and break up the ground beef.
- Add the water, lower heat and season with salt and pepper.
- Squeeze the tomato flesh your removed, with your hands and transfer to pan. Sauté for 10-15 minutes, until all the moisture evaporates.
- When the filling is ready, remove from heat.
- Finely chop the dill, parsley and mint. Keep some of the herbs aside and add the rest to the filling.
- Taste the filling and make sure it is to your liking. Season to taste and add the olive oil.
- To fill the vegetables, begin by drizzling the interior with some olive oil and then seasoning with salt and pepper.
- Fill the vegetables to the rim, cover with their “lids” and set aside.
- Place a pan over heat and let it get hot.
- Peel the potatoes and cut them into wedges.
- Add the olive oil, pepper, salt and butter. Saute until golden. When ready, distribute in the baking pan among the stuffed vegetables.
- Add the water, cover with parchment paper and then aluminum foil.
- Bake for 1 hour, remove coverings and bake again for 20-30 minutes, until nice and golden.
- On a serving plate, add the stuffed vegetables, potatoes, fresh herbs and mint leaves.
- Serve with feta cheese, dry oregano, olive oil and bread.