Preheat oven to 180C (350F).

Slice off the top, approx 0.5 cm, of the tomatoes and bell peppers, creating a lid/ cover.

Carefully scoop out the whole tomato flesh and juice using a spoon and place it all in a big bowl. Set aside until needed.

Place the tomatoes in an oven pan, close to each other so they possibly won’t fall.

Remove any flesh and seeds from the bell peppers and place them next to/ around the tomatoes in the oven pan.

Finely chop two big onions and all of the garlic cloves.

Heat up a frying pan with olive oil and add the onions and garlics and sauté.

Mash the tomato flesh in the bowl with your hands or using a fork.

Start adding some of the mashed tomato flesh and juice, spearmint, finely chopped parsley and salt to the pan with the onions.

Add generous of salt and black pepper, the rice (unboiled), and sauté for a few minutes.

Add more of the tomato flesh/ juice until it has become a nice thick sauce. I used approx ¾ of the whole bowl.

Wash and scrub the potatoes and cut into potato wedges.

Place them around the tomatoes and bell peppers in the pan.

Use a spoon and fill the approx ¾ of the tomatoes and bell peppers with the rice filling because the rice will expand when cooked.

Drizzle over a little bit of olive oil and then close the tomatoes/ peppers with their lids, and finish with approx 1-2 tsp of bread crumbs per tomato/ bell pepper on top of the 'lids'.

Add any of the leftover filling and a little bit of the tomato juice/flesh over the potatoes around the tomatoes and bell peppers.

Add 150 ml or water to the pan and drizzle over some olive oil.

Cook for approx 45-60 minutes, until the rice is cooked and the potatoes are soft.