Stuffed vegetables

Using a teaspoon (or a suitable coring tool), hollow out the vegetables you intend to stuff.

In a large, deep frying-pan, sauté the finely chopped onion, garlic and rice in olive oil until lightly golden. Add the reserved tomato pulp, spearmint and parsley.

Season with salt and pepper, add ½ cup of water, and cook until most of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.

Meanwhile, arrange the hollowed vegetables in a baking tray. You may also add some potatoes, cut into wedges, if desired.

Fill the vegetables, leaving about 1 cm from the top, as the rice will expand during cooking. Sprinkle with breadcrumbs, drizzle with olive oil, add a little water to the tray, and bake at 180°C.

Serve with a piece of feta cheese on the side for the perfect accompaniment!