In the bowl that the tomato pulp and juice is, toss in the rice, parsley, garlic, oregano, mint, salt, pepper, cheese, raisins and 1 cup of olive oil and mix together. Spoon rice mixture into hollowed tomatoes and peppers and place tops that were set aside. Add sliced potatoes into the pan and pour over the rest of the olive oil and top with salt and pepper. Place into pre-heated oven for 1 hour at 180 degrees. Check vegetables while in the oven and drizzle over the existing olive oil.

Bake until the rice mixture has been cooked. Kali Orexi!