Cut the tops off of the tomatoes and peppers and remove the insides. Save all of the tops to cover them later, but discard the inside of the peppers and keep the inside of the tomatoes. Sprinkle the cavity of the tomatoes and peppers with a pinch of salt and pepper.
Chop the tomato pulp well, I like to use a food processor but you can use a knife if you prefer. Take out half and set aside for later, then add the kale, parsley and mint (if using) into the processor or onto your cutting board. Chop again until everything is mixed well.
In a pot, pour 1/4 cup broth/water or 2 tablespoons of the olive oil if using oil and sauté the chopped onions on medium heat. You may need to add more broth/water if not using oil.
When the onions look transparent, add the rice, mix with the onion, add 1/3 cup broth/water (add 2/3 cup if using long grain brown rice), cover and simmer over low heat until the water is absorbed, about 5-7 minutes. This may take longer with brown rice.
Add the chopped tomato pulp that has been mixed with the kale, parsley, and mint. Add pine nuts, currants (if using), ¼ teaspoon salt and 1/8 teaspoon pepper. Let it simmer until most of the liquids have evaporated, about 3 minutes. Taste and make sure the rice is half cooked, add more broth/water if needed and cook longer if it is not half cooked.
In the meantime, peel the potatoes, cut them into 2 inch pieces, and sprinkle them with a pinch of salt and pepper.
Arrange the tomatoes and peppers in a 9 x 13 baking dish. Stuff them with the half cooked rice mixture until they are 3/4 of the way full. Cover them with the saved tops and brush the top with olive oil if using oil.
Arrange the potatoes between them. Sprinkle the remaining chopped tomato pulp over the potatoes. Drizzle with the leftover olive oil if using.
Make sure there is enough liquid to cover the bottom of the pan, add the leftover broth/water if needed.
Bake for 45-60 minutes, checking periodically to see if more liquid is needed, you don’t want the bottoms to burn. If you need to add broth/water, make sure you heat it first. Taste as you go to check the rice, if the rice is cooked then pull them out of the oven. If using brown rice you may need to cook it longer.
If using long grain brown rice, you will need to pre-cook it longer with more broth or water (about double). Keep cooking and adding liquid until you achieve a half cooked texture.
Kale is the best leafy green to use as it is the sturdiest. Chard could also be used as a second choice but beware of spinach as it will melt into the rice.
Sub chopped blanched almonds if you don’t have or want to use pine nuts.
You can use water instead of broth but broth will give more flavor, adjust your amount of salt if you use broth.