6 zucchini, engraved
6 eggplants
6 tomatoes, top-cut, seeded and juicy (we reserve the cut tops)
6 green peppers, cut top (we reserve the cut tops)
For the filling:
500g (1.5 cup) short grain rice, soaked in water 10 minutes, washed and drained
200g minced meat
2 tbsp vegetable oil
1 tsp. stuffing seasoning
1/4 teaspoon black pepper
1 tsp salt
2 tbsp pine nuts
100 ml (1/2 cup) water
For the sauce:
2 tbsp vegetable oil
5 garlic cloves, sliced
3 ml tomato paste
3 liters (12 cups) meat broth
100 g tamarind
1/2 tsp. black pepper
salt to taste
4 cardamom
2 slices fresh ginger
1 tbsp. dried mint
5 cloves garlic, crushed

For the sauce:

-Put two cups of water in a cooker, then add tamarind and put it on the fire until it boils, then reduce the fire and let it boil for 5 minutes.

–Meanwhile, heat the oil in a large saucepan and add  the garlic slices.

-Add the tomato paste, then the meat broth, black pepper, cardamom, ginger and salt.

-Drain the tamarind over the sauce and let the mixture boil then add the mint and crushed garlic, reduce the heat and let it cook for 5 minutes.

For the filling:

-Mix rice with meat, black pepper, stuffing seasoning, salt, pine nuts and water.

-Stuff zucchini, eggplant and green pepper.

-In another saucepan, add the sauce the same amount of filling and then add two tablespoons vegetable oil and the rest of the filling to the pot, let the mixture boil and then reduce the fire.

-Cover the pot and cook for 20 minutes over low heat.

For cooking stuffed vegetables:

-Let it cook for 45 minutes over low heat without covering the pot and we have to make sure that the stuffed ones are soaked in the sauce.

–Meanwhile, stuff the tomatoes with cooked rice so that they fill them completely, close each grain with the top we cut earlier. 

-Pour 250 ml (1 cup) of sauce and cook in the oven for 25 minutes at 200°C.

-Remove the peppers from the pot after 30 minutes and the eggplant and zucchini after 45 minutes.