Greek Stuffed Vegetables (Gemista) with Meat

1. 1 1. Prepare the Vegetables Cut the "lids" off the 10 tomatoes, the peppers, and the zucchinis. Using a spoon, scoop out the flesh of the tomatoes; purée it in a food processor and set aside. Remove and discard the seeds and membranes from the peppers. Scoop out the zucchini flesh (leaving a 0.5 cm wall), grate it, and set aside. Arrange the empty vegetables in a baking tray that fits them snugly. Salt the insides of the vegetables.
2. 2 2. Make the Stuffing In a wide pot, heat the olive oil (80 ml) over medium heat. Sauté the onions and brown sugar for 4-5 minutes until golden and soft. Increase the heat, add the ground beef, and sauté for 10 minutes, stirring constantly to break it up. Add the reserved zucchini flesh and sauté for 3-4 minutes. Stir in the grated eggplants, carrots, parsley, mint, salt, and pepper. Sauté for 5-6 minutes until the flavors meld. Finally, add the tomato purée and the rice. Cook for about 10 minutes (half the rice's total cooking time). The mixture should remain juicy. Remove from heat and let it cool slightly.
3. 3 3. Stuff and Assemble Preheat the oven to 170-180°C. Fill the empty vegetables with the stuffing using a spoon, leaving 1 cm of space at the top (as the rice will expand). Cover with their lids.
4. 4 4. The Baking Liquid Pour the 200 ml of olive oil over and around the vegetables. Grate the 2 extra tomatoes and spread the pulp in the gaps between the vegetables. Add 150 ml of water to the tray.
5. 5 5. Slow Bake Cover the tray first with parchment paper and then tightly with aluminum foil. Place the tray on a lower oven rack. Bake for 1.5 hours so the insides cook thoroughly. Then, remove the foil and parchment paper and bake for another 15-20 minutes until the vegetables are nicely browned and the tomato skins have shriveled slightly.
6. 6 6. Rest and Serve Remove from the oven. Important: Let the Gemista cool significantly before serving. They are traditionally served at room temperature and taste even better the next day!