Cut off the tops of the peppers and tomatoes with a knife, create „tops“ and put aside. Remove the pepper seeds (or leave them in the case of a spicier version). Using a small spoon, carefully remove the pulp from the tomatoes and blend into a juice.
Fry the finely chopped onion in a pan with olive oil (4 Tbsp) until golden. Add chopped garlic, stir for another 2 minutes. Add ground cumin (1 Teaspoon), ground black pepper (1 Teaspoon), a pinch of salt, and bulgur to the pan. Mix everything and add part of the mixed tomato pulp (2 dcl) and water (2 dcl). Cook under the lid for approx. 5 minutes until the bulgur absorbs the liquid and let it cool completely. In a baking dish, mix chopped potatoes with olive oil (2 tablespoons) and a pinch of salt.
In a deeper bowl, combine the grated feta, chopped scallions, parsley, dried oregano (1 tablespoon), the cooled mixture from the pan, the rest of the tomato pulp and mix thoroughly. Fill the vegetables up to the edge (it will increase in volume during baking), cover with stems and place in the tray with potatoes. Bake for 40 minutes at a temperature of 180° C, then reduce the temperature to 160° C and bake for another 30 minutes using the hot air/fan mode.
In the case of a more powerful oven, first bake under foil and then extend the baking time.
Immediately after baking, sprinkle with dried oregano and drizzle with olive oil, let rest for at least 20 minutes before serving. Stuffed peppers and tomatoes taste great even cold, they are extremely refreshing in the chilled version during the summer months.

🍽 10 pcs ⏱ 100 MIN

peppers 5 pcs
tomatoes 5 pcs
scallions/spring onions 2 pcs
cloves of garlic 2 pcs
onion 1 pc
feta cheese 250 g
olive oil 10 PL
cumin 1 teaspoon
bulgur 160 g
potatoes 2 pcs
dried oregano 1 tbsp
parsley, salt, black pepper