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1
Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
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2
Cut off tops of peppers (retain tops) and remove seeds and membrane.
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3
Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
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4
Take tomato flesh and process it until pureed.
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5
Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
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6
Stuff the vegetables evenly with this mixture.
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7
Replace tops of tomatoes and peppers.
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8
Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
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9
Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
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10
Turn off oven and leave in for another hour to'mellow' before serving.
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11
This is best served slightly warm or at room temperature.
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12
It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
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13
It will also have yummy juices begging to be mopped up with bits of crusty bread.
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14
In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
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15
That way you can have a couple of wedges of potato too.
