Stuffed Tomatoes Peppers

Remove tops of tomatoes (retain tops) and carefully scoop out flesh (retain flesh of 2-3 tomatoes as well). Cut off tops of peppers (retain tops) and remove seeds and membrane. Place tomatoes and peppers in a greased pan, large enough to hold them comfortably, and give each vegetable a tiny dash of sugar with your fingertips. Process tomato flesh until pureed. Add 3/4 cup olive oil, rice, onion, shallot, garlic, mushrooms, mint, parsley, nuts, breadcrumbs, cheeses, salt, and pepper. Stuff the vegetables evenly with this mixture and replace tops of tomatoes and peppers. Toss potato slices in olive oil and salt and pepper. “Plant” in amongst the other vegetables. Combine 1 cup water and 1/2 cup olive oil with a scant tablespoon of tomato paste and a little salt and pepper and pour this around the vegetables and potatoes. Bake in a preheated 375 F oven for about 1 hour 45 min. (Vegetables should pierce easily and be slightly blackened in parts). Turn off oven and leave in for another hour to “mellow” before serving. Serve warm, with slices of feta cheese and crusty bread.