The art of summer vegetable stuffing. Firm tomatoes and bell peppers are hollowed out, their flesh pureed and combined with short-grain rice and an abundance of fresh herbs. They are then baked slowly until the rice absorbs the vegetable juices and the shells collapse into sweet, caramelized submission.
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Hollow the vegetables. Cut the tops off the tomatoes and peppers. Set the caps aside. Use a spoon to carefully hollow out the tomatoes. Place the tomato flesh in a blender and puree it.
Prepare the base. Arrange the empty tomatoes and peppers in a large, deep dish. Fill any large empty spaces between them with the potato wedges.
The Filling. In a large skillet, heat half the olive oil over medium heat. Sauté the onions and garlic until soft. Add the rinsed rice and toast for 1 minute .
Incorporate the liquids. Pour half of the reserved tomato puree into the skillet. Add the tomato paste, parsley, mint, salt, and pepper. for 5 minutes until the liquid is slightly absorbed. The rice will only be partially cooked.
Stuff. Spoon the rice mixture loosely into the hollowed vegetables, filling them only 3/4 of the way to the top (the rice will expand significantly). Place the reserved caps back on top.
The Bath. Pour the remaining tomato puree and the remaining olive oil over the top of all the vegetables and the potatoes. Add 1/2 cup of water to the bottom of the pan.
. Preheat oven to 375°F (190°C). Cover the pan tightly with aluminum foil. for 45 minutes .
Caramelize. Remove the foil and for another 30 minutes . The vegetables should look wrinkled, slightly charred on the edges, and the potatoes should be tender and golden.
Rest. Let them rest at room temperature for at least 30 minutes before serving. They are often eaten lukewarm or cold.
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