Mixed Stuffed Vegetables with Beef | Peppers, Eggplant, and Zucchini

Cut a centimeter off the stem end of each eggplant and set aside as a lid. Scoop out the flesh, leaving a half-centimeter-thick shell. Cut around the stems of the bell peppers and shake out the seeds. Peel the zucchini in strips, trim off the ends, and hollow them out in the same way. Collect the scooped eggplant and zucchini flesh in a separate bowl.

Finely chop the onion and rub it with half the salt. Peel and grate the tomato. Knead the ground beef, rinsed and drained rice, onion, tomato, tomato paste, olive oil, dried mint, Turkish red pepper flakes, black pepper, and remaining salt for 5 minutes. The filling is ready when it holds together in your palm without crumbling.

Fill each vegetable about two-thirds full, since the rice will expand as it cooks. Spread the scooped eggplant and zucchini flesh across the bottom of the pot. Arrange the eggplants on the bottom, the peppers above them, and the zucchini on top; the vegetable that takes longest to cook should be closest to the heat.

Mix the water, melted butter, and lemon juice, and pour over the stuffed vegetables; the liquid should come halfway up the top layer of zucchini. Cover with an inverted plate and bring to a boil, then reduce the heat and cook for 45 minutes. They are done when a fork pierces the zucchini shell and the eggplant skin collapses when pressed. Rest, covered, for 10 minutes, then serve hot.