Vegetarian stuffed vegetables

Ingredients:

3 big red tomatoes

3 colored bell peppers

3 courgettes

1 onion

2 carrots

3tbls fresh parsley

1tbls fresh mint

Juice of one lemon

1 cup rice

Salt – pepper

Method:

Wash and dry the vegetables. Cut the tops of the peppers and empty the seeds. Cut the tops of the tomatoes and spoon out the inside making sure that the tomatoes are left whole. Reserve one of the tomato flesh. Cut the courgettes and scrape out the insides. Put 4tbls of olive oil in a frying pan, add the chopped onion and chopped carrot. Fry until onion is transparent. Chop courgette and tomato flesh and add to onions. Fry for two minutes. Add the parsley and mint and also the washed rice. Season and add lemon juice. Stir well. Take off heat. Place the vegetables into a pyrex dish and spoon into each vegetable the filling to fill up to ¾ of the way. Place the lids of each vegetable. Pour in 1 ½ cups of water and ½ cup of olive oil. Cover with silver foil and bake for approximately 1 ½ hour at 180⁰C. If you like take silver oil to brown the vegetables slightly.