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Good morning my friends, another great traditional food from my country today , really different and delicious .
Let me show the way to create this

Ingredients

3 medium ripe but firm tomatoes
3 green peppers, round
2 medium zucchini, preferably round
2 small aubergines, flasks
2 medium potatoes, chopped quinces
70 ml extra virgin olive oil

For the filling

80 ml extra virgin olive oil
2 grated tomatoes, together with their juice
10 teaspoons Carolina Serres rice soup (1 tablespoon for each stuffed)
5 medium onions, grated on a grater
2 teaspoons pineapple soup, roasted (in a non-stick pan and over high heat for about 2 minutes, no fat)
1 teaspoon black currant soup
1/2 bunch parsley (leaves), finely chopped
1/2 bunch dill, finely chopped (without the thick stalks)
the leaves of 1 bunch of mint, finely chopped
salt, freshly ground pepper

Preparation

Put all the vegetables in a pan that fits exactly. Cut a "lid" on the side with the stalk of all the vegetables and with a teaspoon empty their crumbs. Remove from the peppers and discard the seeds. Finely chop the vegetable crumbs, preferably on a cutting board, with a knife or in a food processor, but for a while, just enough to chop them and not to mash them.
In a large bowl put the crumb of vegetables, along with all the ingredients of the filling, season with salt and pepper and mix. Fill all the vegetables with the filling, leaving a gap of 2 cm from the rim (for the rice that will swell).
Cover all the vegetables with their lids. Put the leftover filling between the vegetables, in the pan. Put the chopped potatoes between the stuffing, add 400 ml of water and pour over the olive oil.
Bake for about 1 hour, until the filling is melted and browned evenly. Check by tasting the rice and, if it is not completely cooked, add 1/2 tsp. teaspoon water still, hot, and continue baking.
Unbake and leave the stuffed for at least 1 hour to tighten and release their aromas.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece