How to Make Stuffed Tomatoes, Peppers and Grape Leaves by Diane Kochilas 

Greek summer without pans full of stuffed tomatoes and peppers is unthinkable! Look for large, firm tomatoes that aren't too watery and remember to season all the vegetables with a sprinkling of salt and sugar.
Ingredients:
6 large firm, ripe tomatoes
6 large green bell peppers
Salt to taste
Pinch of sugar
⅓ cup extra-virgin olive oil plus more for drizzling over vegetables before and after they bake
6 large onions finely chopped or grated *
3 garlic cloves very finely chopped
1 cup medium-grain rice preferably Greek rice, such as the Carolina variety grown in N. Greece
2/3 cup white wine
1/2 cup dark seedless raisins
½ cup toasted pine nuts or coarsely chopped blanched almonds
¾ cup water or more if needed
Freshly ground pepper to taste
1 cup fresh chopped flat-leaf parsley
1 cup fresh chopped mint or half a cup mint and half a cup pennyroyal)
1 cup fresh chopped dill or wild fennel
2 - 3 potatoes peeled and cut into 1-inch/2.5 cm wide rectangular chunks
Instructions:
Check out the detailed instructions for this recipe on my site:
www.dianekochilas.com/stuffed...

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