Bell Pepper and Tomato Dolmas with Lamb and Rice Sausage on a Bed of Potatoes

Ingredients

• 6 bell peppers
• red
• green
• or yellow
• or a mixture (6 to 8 ounces each)
• 8 tomatoes (6 ounces each)
• Extra virgin olive oil
• 2 russet potatoes (about 1 1/4 pounds total weight)
• unpeeled
• Kosher salt and freshly ground black pepper
• Lamb and Rice Sausage for Stuffing Leaves and Vegetables (page 90)
• 1/4 cup water
• 1 cup plain yogurt
• whisked smooth

Instructions

1. Cut 1/2-inch-thick caps off the peppers and tomatoes and set the caps aside.
2. Scoop out and discard the seeds from the peppers and set the peppers aside.
3. Scoop out and discard the seeds from the tomatoes, then cut the pulp out of the center of each tomato, leaving a thick shell (some seeds clinging to the removed pulp is okay).
4. Set the tomatoes and pulp aside separately.
5. Preheat the oven to 350F.
6. Lightly oil the bottom and sides of a baking dish large enough to hold the peppers and tomatoes in a single tightly packed layer.
7. Slice the potatoes into 1/4-inch-thick rounds.
8. Line the baking dish with the slices, overlapping them, and sprinkle with salt and pepper.
9. Spread the reserved tomato pulp over the top and season with salt and pepper.
10. Fill the peppers and tomatoes with the sausage, and set the stuffed vegetables in the dish side by side, arranging them snugly.
11. Replace the caps on the peppers and tomatoes and pour the water into the dish around, not into, the vegetables.
12. Cover the dish with aluminum foil.
13. Bake until the potatoes and peppers are fork-tender and the tomatoes are beginning to collapse, about 1 hour.
14. Serve hot or at room temperature, with the yogurt on the side.