Step 1

Prepare the stuffing vegetables.Tomatoes: Cut the top off and hollow out the tomatoes. Save the top and the tomato pulp. I like using 3 or 4 large tomatoes for this recipe, and peppers for the rest.Turkish dolma peppers: Cut the top off. Remove and discard the seeds and the white walls, but keep the top.Bell peppers: Halve lengthwise. Remove and discard the seeds and the white walls.

Step 2

Mix the ingredients for the stuffing until completely combined. I use my hands for this. Divide among the prepared stuffing vegetables, making sure to leave a 1–2 cm (½–1 in) gap at the top – the rice will expand during cooking. Put the top back on the tomatoes and Turkish dolma peppers (bell pepper halves can be cooked exposed). Place the vegetables in a pan that fits them snugly.

Step 3

Mix the ingredients for the sauce with any tomato pulp from step 1 until completely mixed. Add to the pan, making sure there is plenty of liquid around and on top of the vegetables.

Step 4

Cover the pan with a tight lid and place over a low heat. Leave to cook until the vegetables are completely tender and the stuffing is cooked through, 45 minutes or more. Check a few times during cooking to ensure the pan is moist, adding more water if needed to avoid the pan going dry.

Step 5

Take off the heat and leave, covered, for at least 20 minute. Serve warm, but not numbingly hot, with yoghurt.