Armenian Stuffed Vegetables Recipe

Combine ground meat, rice or bulgur, onion, parsley, dill, salt and pepper. Set aside.

Cut squash in half and remove pulp. Remove seeds from peppers and save tops. Scoop pulp from tomatoes, crush pulp, discard hard parts and add to filling. Remove pulp from eggplant. Lightly salt insides of all prepared vegetables. Fill with meat mixture, replacing pepper and tomato tops. Arrange filled vegetables in a large saucepan. Add one cup hot water, bring to boil, lower and simmer 20-30 minutes until done.

Serves 5-6 Note: One-half cup tomato sauce or one large fresh tomato may be sliced and used on top in place of tomato sauce.