Stuffed Vegetables

• 1 kg (2 lb 4 oz) small capsicums (peppers) or tomatoes or small eggplants

Depending on your choice of vegetable, cut off the tops of the capsicums, tomatoes or eggplants, or cut the zucchini in half lengthways. Scoop out the insides of the vegetables. Combine the meat, rice, diced tomatoes, onion, garlic, parsley, mint and tomato paste in a large bowl. Season with salt and freshly ground black pepper, and add half the olive oil. Fill the vegetables with the mixture –