Ingredients

• 2 medium-sized zucchinis
• 2 medium-sized bell peppers
• 2 medium-sized eggplants
• 1 cup of long-grain rice
• 300 grams of minced meat (beef or lamb)
• 1 large onion, finely chopped
• 2 tablespoons of tomato paste
• 2 teaspoons of ground cumin
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 2 tablespoons of olive oil
• 3 cups of vegetable or meat broth
• Fresh parsley, chopped (for garnish)

Instructions

1. Start by preparing the vegetables: using a knife, carefully hollow out the zucchinis, bell peppers, and eggplants, leaving enough flesh to form a sturdy shell. Reserve the removed flesh for later use.
2. Rinse the rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
3. In a pan over medium heat, add the olive oil and sauté the chopped onion until it becomes translucent.
4. Add the minced meat to the pan and cook until browned. Then, stir in the reserved vegetable flesh, tomato paste, cumin, salt, and black pepper. Cook for an additional 5 minutes.
5. Drain the soaked rice and add it to the meat mixture, stirring well to combine all the ingredients.
6. Stuff each hollowed vegetable with the rice and meat mixture, making sure not to overfill them as the rice will expand during cooking. Place the stuffed vegetables upright in a large pot or a baking dish.
7. Pour the vegetable or meat broth over the stuffed vegetables, covering them about halfway. Bring it to a gentle boil, then reduce the heat to low and cover tightly. Let it simmer for about 45 minutes to 1 hour until the rice is fully cooked.
8. Once cooked, allow the vegetables to cool slightly before serving. Garnish with fresh parsley and enjoy your meal!