To prepare this delicious Greek stuffed tomatoes recipe, start by preparing your vegetables. Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.

Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.

Prepare the sauce for the Gemista. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.

Prepare the filling for the Gemista. In a saucepan add some olive oil and sauté the onions, until translucent. Add zucchini, eggplant flesh, and garlic. Add rice and sauté until translucent. Add tomatoes, water, and seasonings. Boil for 5 minutes, then remove from heat and add herbs.

For meat version: Brown beef with onions first, then follow the same steps as vegetarian version.

Fill vegetables 2/3 full with the mixture. Add potatoes between vegetables. Pour sauce over everything and add water. Cover with foil and bake at 180C/350F for 60-75 minutes, removing foil halfway.

Serve warm or cold with feta cheese.