3 green peppers
3 firm tomatoes
3 med. squash zucchini or summer squash
3 long type eggplant
1 1/2 lb. ground lamb (shoulder) or hamburger
1/2 c. rice
3 med. onion, chopped fine
3 tbsp. chopped parsley
Salt and pepper to taste
Chopped mint leaves; optional

Wash all the vegetables. Scoop out the center of the green pepper. Cut the eggplant and the squash in half and scoop out the centers. Do the same to the tomatoes but add the pulp to the meat, chopped. Knead the meat with the rice, onions, parsley, and mint. Add salt and pepper to taste. Fill the hollows of all vegetables, not too full.

With the meat mixture, arrange side by side. Add a little water, cover and bake in medium oven for 1 1/2 hours. You can also do with cabbage. Cut core out of cabbage; put in pan of water, hole down. Cook until leaves are loose enough to pull apart, then roll leaves. Put in pot and 1/2 cup of water. Cook on to of stove for 60 minutes.