Wash the tomatoes and the peppers. Cut off their tops and using either a special tool or a spoon clean out tomatoes’ flesh and peppers’ seeds. Heat some of the oil in a pan and fry the onion for a few minutes until wilted. Add the pine nuts and continue frying for 2 to 3 minutes. Add the chopped tomato flesh, the rice, the parsley, the raisins, the salt and the pepper. Stir for a few minutes over medium heat.
Fill the tomatoes and the peppers with the rice mixture (not filling it up to the top, as the rice will swell while baked) and cover with their lids. Put the stuffed vegetables in a baking pan and sprinkle with the breadcrumbs. Fill in the empty space of the baking pan with potatoes, drizzle with the remaining olive oil and some water. Bake at 180 º C for about 1 ½ hour until all water is absorbed and vaporized.
This delicious variation of stuffed tomatoes and peppers provides our body with the benefits of vitamin C which peppers, tomatoes and raisins are full of.
The raisins (dried grapes) contain significant amounts of fructose and potassium. Scientific data, by the University of Illinois, highlight the antioxidant – anti-bacterial activity of five phytochemical substances of raisins (oleanolic acid being the most powerful), that act effectively against Streptococcus mutans, which causes dental caries and Porphyromonas gingivalis, which causes gingivitis.