4 garlic cloves, finely chopped

1 large yellow onion, grated or finely chopped

3 bell peppers (red or orange), tops removed, veins and seeds discarded

6 large sturdy tomatoes, tops removed and insides scooped out

1 cup basmati rice

1/2 cup fresh chopped parsley

1/4 cup fresh chopped mint

1 tablespoon vegetable stock paste

1 teaspoon salt (plus more to taste)

1/2 teaspoon black pepper

1 (14-ounce) can Roma tomatoes, pureed

1/4 cup olive oil (plus more for drizzling)

3 russet potatoes, cut into wedges

1 teaspoon dried oregano

2 to 2 1/2 cups water or vegetable/chicken stock

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Preheat oven to 375°F (190°C) and prepare a large baking dish.
Grate or finely chop onion and garlic. Blend canned Roma tomatoes, then combine with onion and garlic in a large bowl.
Hollow out the tomatoes, reserving the insides. Prepare bell peppers by removing tops, veins, and seeds. Arrange vegetables in the baking dish.
Chop reserved tomato insides and add to onion mixture. Stir in rice, parsley, mint, stock paste, salt, pepper, and olive oil.
Fill tomatoes and peppers about three-quarters full with the rice mixture and replace their tops.
Scatter potato wedges around the vegetables. Season with salt, pepper, and oregano.
Pour remaining rice mixture with juices into the baking dish. Add 2–2½ cups of water or stock. Drizzle olive oil over everything.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, until rice is tender and potatoes are fully cooked. Check at the 1-hour mark.
Serve warm with potatoes, extra olive oil, and optional toppings like feta or tzatziki.

Use sturdy, ripe tomatoes that can hold their shape while baking.

Rice may need extra liquid or additional baking time depending on your oven.

For a vegan version, use vegetable stock and skip cheese toppings.

Other vegetables such as zucchini or eggplant can be used as substitutes.