Hollow out the eggplants using a corer as usual.

Hollow out the bell peppers by cutting around the stem with a knife and gently removing it.

In a large bowl with water and 1 tablespoon of vinegar, add the eggplants and peppers, wash them well, and drain them completely.

In a suitable pot, add the oil and the minced onions, and sauté until golden brown.

Pour in the tomato juice and let it thicken, then remove from heat.

Wash the rice and drain it, then add it to the thickened tomato mixture and stir.

Add the cleaned and chopped herbs mentioned above.

Add the mentioned spices and salt, and mix everything well.

Start stuffing the vegetables one by one until you finish the quantity. Arrange them in a suitable pot as shown in the picture, pour a suitable amount of warm chicken or beef broth over them, and let them cook until done. Serve and enjoy ♡♡