Stuffed peppers and tomatoes with lamb, rice and small red beans

Heat the pan, add olive oil and cook the ground lamb until just done.

Add the onions and cook until translucent.

Clean out the green peppers and tomatoes, keeping the lids; blend the tomato insides.

Add the garlic; move on as soon as it can be smelled, before it burns and turns bitter.

Add the long grain rice.

Add pine nuts, plumped raisins or currants, allspice, cinnamon and bay leaves.

Add the blended tomato liquid and cook the rice on the stove for a minute or two, then take it off the heat.

Gather the dill, parsley and mint roughly and chop; stir into the filling.

Season with salt and pepper; stir in the small red beans with their liquid.

Let the filling cool a little.

Spoon the filling into each vegetable until about three-quarters full, since the rice expands; set them in a pan.

Wedge potatoes between the vegetables so they do not topple.

Mix tomato puree, vegetable stock and extra virgin olive oil, season with salt and pepper and pour over; put the lids on.

Sprinkle a little pinch of sugar on top.

Bake at about 375 to 400 for about an hour to an hour and a half.

Keeps a couple of days in the refrigerator; warm briefly in the oven, or serve at room temperature.