Stuffed Vegetables (Gemista)

• • 3 medium tomatoes (about 700g)
• • 6 colorful sweet peppers (about 1200g)
• • 4-5 round zucchini (about 1 kg)
• • 1 teaspoon salt
• • 1 pinch black pepper

For the Filling

• • 1/3 cup (80g) olive oil
• • 1 cup (100g) finely chopped fresh spring onions
• • 1/2 cup (70g) grated zucchini (coarse side of grater)
• • 1 cup (95g) grated carrot (coarse side of grater)
• • 1/3 cup (12g) finely chopped fresh spearmint
• • 1 cup (45g) parsley
• • 1 well-filled tablespoon (35g) tomato paste
• • 1 teaspoon (4g) cinnamon
• • 1 level teaspoon (1g) savory (cumin)
• • 1/2 teaspoon (1g) black pepper
• • 1 1/2 teaspoons (15g) salt
• • 1/2 cup (80g) coarse bulgur wheat
• • 1/3 cup (80g) glazed rice
• • 1/3 cup (85ml) lemon juice

For Baking

• • 1/3 cup (80g) olive oil
• • 1/4 cup (60g) lemon juice
• • 1 cup (250ml) water

1. 1. Cut a slice (like a lid) from the peppers and remove the seeds. Cut a slice from the zucchini and carefully scoop out the flesh using a peeler. Finely chop the flesh and place it in a bowl. Cut a slice from the tomatoes and scoop out the inside with a small spoon or peeler. Finely chop the tomato flesh and add it to the bowl along with the zucchini flesh. Then, add all the ingredients for the filling and mix well.
2. 2. Place the vegetables in a baking dish measuring 27x39cm and season them with salt and pepper. Fill the vegetables with the stuffing and cover them with the lids you cut off initially. Drizzle the olive oil and lemon juice over the vegetables. Add the water, then cover the baking dish with parchment paper and aluminum foil.
3. 3. Bake in a preheated oven at 180°C for 1 hour. Uncover the baking dish and continue baking until the liquids have evaporated and the food is nicely browned, about 20-30 minutes.