• Carefully slice the top and the bottom off the onions tomatoes, peppers, zucchinis to create a stable base. Scoop out most of the inner layers or pulp leaving about 1/4 of the vegetable thickness intact, ( see photo) creating a sturdy shell.
• Place them in the baking dish.
• Finely chop all of the inner layers of the vegetable you scooped out. Put them in a bowl and set aside.
• Put the tomato flesh in a bowl and set aside.

For the filling

• Place a pan over high heat and add 2’tablespoons olive oil.
• Add your chopped onion, carrot and zucchini and sauté.
• Thinly slice the garlic and add it to the pan. Sauté.
• Add the vegetable inners and sauté until the vegetables caramelize nicely.
• Add a generous amount of salt and freshly ground pepper, since you will be adding the quinoa or grain of your choice, also it needs a good amount of seasoning.
• Add the rice or quinoa and sauté for 3-4 minutes, until it turns light golden.
• Add the tomato paste and sauté.
• Add the 400 ml of water or veggie broth and the reserved tomato flesh. Bring it to a boil and Let it simmer for 15 minutes till,the rice is about 85% cooked.
• Finely chop the parsley, dill, oregano and mint leaves and add them to the rice pan. Add caper, almonds, chickpeas or feta, figs or raisins. Mix well with the rice.
• Brush vegetables with a generous amount of olive oil, both inside and out and season with salt and pepper.

To assemble

• Use a small spoon to help you add the filling to the vegetables. Fill them ¾ of the way because the rice will expand as it finishes cooking.
• Add some broth to the pan and drizzle with olive oil.
• Cover with aluminum foil and bake for 30-40 minutes depending on the thickness of the veggies.
• Remove foil and bake for another 10 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden.
• To serve, drizzle with some extra virgin olive oil, add a few mint leaves and enjoy!