A delightful twist on the classic Greek stuffed vegetables, featuring a flavorful herbed rice filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Cut the tops off the tomatoes, peppers, zucchini, and eggplants, and scoop out the insides, keeping the tops and pulp.
Use a small spoon to carefully scoop out the insides without breaking the vegetables.
Puree the vegetable pulp in a blender and mix it with the rice, chopped onion, minced garlic, parsley, mint, cinnamon, salt, and pepper.
Blending the pulp ensures a smooth and flavorful filling.
Stuff the vegetables with the rice mixture and place them in a baking dish. Arrange the potato pieces around them.
Pack the filling tightly to prevent it from spilling during baking.
Drizzle olive oil over the vegetables, add water to the dish, and cover with foil. Bake for 1.5 hours.
Covering with foil helps retain moisture and cook the rice thoroughly.
Remove from the oven, let cool slightly, and serve warm.
Garnish with extra parsley for a fresh touch.
