Cut a thin slice from the stem end of each of 4 bell peppers to remove the top. Remove seeds and membranes; rinse peppers and set aside.
Peel and grate 3 medium potatoes on the big holes of a cheese grater. Rinse them until water runs clear. Boil ¼ cup rice in ½ cup water for 5 minutes; drain.
In a large cast-iron skillet or non-stick pan, heat the 2 tablespoons of oil over medium heat. Add chopped onion and sauté until translucent. Add 1 cup halved cherry tomatoes and sauté for 2 more minutes. Stir in grated potatoes and parboiled rice; season with salt or Vegeta and pepper.
Cook, occasionally stirring, until vegetables are softened but not cooked through, about 3-5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley.
Preheat the oven to 375 degrees Fahrenheit.
Fill each pepper with potato mixture. Place stuffed peppers in a greased baking dish and cover tightly with aluminum foil.
Bake for 15 minutes, then remove the foil and continue baking for another 30-45 minutes or until peppers and potatoes are done.
Parboiling the rice and sautéing the vegetables is not mandatory; however, it adds flavor and ensures they're thoroughly cooked. There's nothing worse than biting into hard rice or partially cooked potato.
You can omit the rice entirely if you prefer.
Pick peppers that are the same in size.
A good rule of thumb for the potato size is to use the ones that you could put whole in the pepper. If they're smaller, add one more and, if much larger, use one less.
Substitute cherry tomatoes with diced Roma tomato.
Grate the potatoes and onions using your food processor with the grater blade to speed up the prep.
You can stuff the pepper halves or whole.
For this dish, the most suitable peppers are sweet Hungarian wax peppers, but if you can't find them, any color bell pepper will do the trick.
Check out how you can make it your own in the Variations section in the post.