Preheat the oven to 180°C (350°F). Wash the Tomatoes and Green Bell Peppers. Slice a thin cap off each tomato and carefully scoop out the pulp into a bowl, leaving the shells intact; trim the tops and remove seeds from the peppers, reserving the tops for later.
Finely chop the Onions and mince the Garlic Cloves. Heat a few tablespoons of Extra-virgin Olive Oil in a skillet over medium heat and sauté the onions until translucent, then add the garlic and cook 30–60 seconds more until fragrant.
Add the Carolina-style Medium-grain Rice to the skillet and stir for 1–2 minutes so the grains are coated and slightly toasted.
Stir in the reserved tomato pulp plus one tablespoon of Tomato Paste and about 120 ml of Tomato Passata (or adjust to get a moist mixture). Add a splash of Water if the mixture seems too thick. Season the filling with a pinch of Sugar, Oregano, freshly ground Black Pepper and Sea Salt. Simmer gently, stirring often, until the rice has absorbed most of the liquid but is still slightly undercooked (it will finish cooking in the oven).
Remove the pan from heat and stir in chopped Parsley and Mint; taste and adjust seasoning.
Fill each tomato and pepper loosely with the rice mixture (the rice expands as it cooks). Place the stuffed vegetables upright in a baking dish. Roughly cut Potatoes into wedges or thick slices and tuck them around the stuffed vegetables to roast alongside; drizzle everything with a little more olive oil and season the potatoes with a pinch of sea salt and black pepper.
Pour the remaining Tomato Passata mixed with about 200–300 ml of Water into the dish to come up about 1–2 cm on the sides of the vegetables (add another teaspoon of Tomato Paste or a pinch of Sugar if you prefer a richer sauce). Drizzle a little more Extra-virgin Olive Oil over the tops.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake an additional 15–20 minutes until the vegetables are tender, the potatoes are cooked through, and the tops have a bit of color.
Let the gemista rest 10 minutes before serving so the filling sets. Serve warm, garnished with extra chopped parsley if desired.
