2 potatoes, cut into medium pieces
1 1/2 cup olive oil
1 cup rice
200 gr DODONI Feta cheese, coarsely chopped
1 chopped onion
1/2 small bunch of fresh parsley
1/2 small bunch of fresh mint
2 tbsp pine nuts
2 tbsp raisins
Put half the olive oil in a pan.
Cut 1 slice from the upper side of the tomato (to remain united with the rest of the tomato) and with a spoon empty the tomato, leaving enough flesh on the skin so it does not open during baking.
Transfer the tomato flesh into a bowl.
Cut 1 slice from the top of each pepper and clean the inside from the seeds.
Follow the same procedure for the zucchini, putting the flesh in the same bowl as the tomato flesh.
Put the tomatoes, peppers and zucchini in the pan.
Transfer the flesh from the tomatoes and zucchini to a blender, add the onion, half the olive oil and beat in the blender until you have a thick sauce.
In a large bowl put the rice, half the tomato sauce (from the blender), the pine nuts, the herbs, the raisins, the DODONI feta, the salt and the pepper. Mix well.
Stuff the vegetables up to 3/4, because the rice will grow bigger while cooking. Place the potatoes between the tomatoes and the peppers.
Finally, pour in the rest of the tomato juice from the blender. We want it to reach about the middle of the pan.
Bake in a preheated oven at 180°C for 1 hour, covered with foil for the first half hour. Then remove the foil and continue baking.