Greek Stuffed Vegetables with Beef

Cut the tops off the peppers and tomatoes. Remove and discard the seeds from the peppers.

Scoop out the flesh from the tomatoes and set it aside for the filling.

Cut the courgette into smaller pieces and hollow out each piece by removing the flesh.

To prepare the filling, heat the olive oil in a large pan over high heat and sauté the onion.

Add the beef mince and cook until browned. Once it changes colour, reduce the heat.

Add the tomato paste, reserved tomato flesh, passata and honey. Stir until combined.

Simmer until the mixture begins to thicken, then remove the pan from the heat.

Add the rice, parsley, lemon juice, salt, black pepper, cumin and cinnamon. Stir well.

Fill the vegetables approximately four-fifths of the way. Replace their tops and place any remaining filling between the vegetables.

To prepare the broth, combine the hot water, passata, olive oil, salt and black pepper in a bowl.

Pour the broth directly into the baking tray without pouring it over the vegetables.

Cover the tray and bake at 180°C for approximately 90 minutes, or until the rice is cooked.

Uncover and bake for another 30 minutes, or until the vegetables are golden.