1

Preheat the oven to 400 °F.

2

Clean the peppers, cut the tops off (save them for baking) and remove the seeds. Place them in a shallow baking dish.

3

In a large skillet, heat the olive oil on medium heat. Add the onions and sauté until they soften, about five to six minutes. Add the garlic and sauté for 30 to 40 seconds. Add some water if needed.

4

Add the ground beef, breaking it up as it cooks. Stir in half of the salt, half of the black pepper, mint, parsley and oregano. Cook for seven to eight minutes or until it is cooked through. Mix in the dried rice.

5

Stir in two cups of tomato sauce. Let it simmer for 10 to 15 minutes or until most of the liquid is absorbed. Continuously stir to prevent sticking.

6

Fill each pepper with the ground beef mixture, about ¾ full and add the tops of the peppers back.

7

Add the potatoes to the pan and season them with the remaining olive oil, salt and pepper. Mix the remaining tomato sauce with about one cup of water and pour it into the pan, enough to cover 1 inch of the peppers.

8

Cover tightly with foil and bake for an hour or until the peppers are soft. Turn up the heat to 425°F, remove the foil and bake for another 20 to 30 minutes until the tops of the peppers are golden brown.

9

Divide peppers and potatoes onto plates. Enjoy!

10

Notes: Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months. Reheat: You can place them in the oven on a lower temperature. To reheat from frozen, you do not have to thaw them. You can put them directly in the oven. Make them vegetarian: You can omit the meat and add chopped vegetables into the sauce.