Hollow out the zucchini and soak them in salted water for a bit. Add the bell peppers as well.

Chop the onions and sauté them in oil until slightly golden, then add the tomato juice.

Once the sauce thickens, add the chopped herbs and let them cook for a short time. Remove from heat, then add the rice and spices.

Place the zucchini cores at the bottom of the pot. Stuff the zucchini about two-thirds full (do not overfill). Arrange the peppers on top and add a bouillon cube.

Add hot water or broth, but not too much, since the zucchini will release water, especially if you included the cores. Add the second bouillon cube.