Stuffed Vegetables with Rice and Meat

Prepare the vegetables: Carefully core the zucchini, bell peppers, and tomatoes, removing the seeds and pulp. Set aside.

Make the filling: In a large bowl, combine the ground beef, uncooked rice, finely chopped onion, parsley, mint, seven spice blend, 1 tablespoon of tomato paste, 1 tablespoon of olive oil, salt, and black pepper. Mix well with your hands until everything is evenly combined.

Stuff the vegetables: Loosely fill each cored vegetable with the rice and meat mixture, leaving about 1/2 inch space at the top for the rice to expand. Do not overstuff.

Arrange in pot: Place the stuffed vegetables snugly in a large, heavy-bottomed pot. You may layer them if necessary.

Prepare cooking liquid: In a separate bowl, whisk together the broth, remaining 1 tablespoon of tomato paste, and 1 tablespoon of olive oil.

Cook the Mahshi: Pour the broth mixture over the stuffed vegetables until they are almost fully submerged. Place a heatproof plate on top of the vegetables to keep them submerged during cooking.

Simmer: Bring the liquid to a boil over medium-high heat, then reduce heat to low, cover the pot, and simmer for 60-75 minutes, or until the rice is tender and the vegetables are cooked through.

Serve: Carefully remove the vegetables from the pot and serve hot with the cooking liquid drizzled over them.