2 large green bell peppers
5 medium zucchini + 1 small zucchini
3 medium eggplant
5 large ripe tomatoes
1 medium onion, grated
3/4 cup of fresh parsley, finely chopped
2 cups + 1 tablespoon of long-grain rice
1 teaspoon of salt
1/2 teaspoon of pepper
1 cup of olive oil
3 tablespoons of water
1. Wash all vegetables well
2. Trim and scoop out vegetables and in a large bowl keep the vegetable pulp.
3. Using a vegetable grater (or the large grate on a cheese grater), grate all the pulp that was scooped out from the vegetables, as well as the tops of the zucchini and eggplant, and place in a large bowl.
4. Wash the rice, and add to the bowl. Add grated onion, parsley, salt, pepper, and all but 2 tablespoons of olive oil. Mix well. The stuffing mix will be soupy.
5. Using a teaspoon, fill the vegetables to within 1/2 inch of the top. The rice will expand when cooked so take care not to overfill. Place caps on top, using the zucchini slices for the eggplant and zucchini.
6. Place the vegetables in a 14 x 11 inch (or equivalent) baking or roasting pan. The tomatoes should be placed upright, and the other vegetables should be placed on their sides. They should fit snugly in the pan.
7. There will be a little oil left in the bottom of the bowl. Add 3 tablespoons of water and pour the mixture into the pan with the vegetables. Drizzle the vegetables with the remaining olive oil (2 tablespoons).
8. Place vegetables in a cold oven and heat to 480F (250C). When the liquid starts to boil (about 10-15 minutes), reduce heat to 355F (180C) and cook for one hour.
9. Allow the vegetables to sit for 20 minutes before serving. Stuffed vegetables are served warm or at room temperature and are excellent the second day.