Rick Stein cooked tasty stuffed tomatoes and peppers in Greece on Rick Stein: From Venice to Istanbul.

Rick says: “When we were filming in Greece, stuffed vegetables was our favourite dish. It all stemmed from a brief lunch stop at the little fishing village of Astakos, where we asked what was for lunch at the first quayside café we came to. They said stuffed tomatoes and peppers, which had just come out of the oven. Straight from the oven when you are ravenously hungry is perfect.”

The ingredients are: 1 green pepper, 1 red pepper, 1 yellow pepper, 2 large tomatoes, 2 small–medium aubergines, 1 green courgette, 1 yellow courgette, 6 tbsp olive oil, 1 large onion, finely chopped, 2 garlic cloves, finely chopped, 2½ tbsp tomato purée, 400g long-grain rice, rinsed, 250ml vegetable stock, large handful flatleaf parsley, large handful fresh mint, 1 tsp dried oregano, ⅛ tsp chilli flakes and salt and freshly ground black pepper.