2 whole 2 1/2 inch diameter zucchini squash
4 whole sm. to med. bell peppers
4 whole firm med. size tomatoes
1/2 c. chopped yellow onion
1/2 c. chopped Italian parsley
1 lb. ground lamb leg or shoulder
1/2 c. long grain rice
1 tbsp. chopped basil leaves
1 tbsp. chopped mint leaves
1 tsp. salt
1 tsp. black pepper
1 whole sm. can tomato sauce
1 c. hot water

Mix the meat, rice, onions, parsley, basil, mint, salt and pepper together in a bowl. Take the zucchini and cut in half crosswise and hollow out. Hollow out the tomatoes from the stem side, as well as the bell peppers. Fill the vegetables with the meat and rice mixture, and arrange in a 4 to 6 quart pot or Dutch oven. Pour over the tomato sauce and water and simmer on a low flame for 60 minutes. Serve hot.

NOTE: A mixture of half ground sirloin and half ground lamb is acceptable.