1. Prepare vegetables: Cut tops off peppers and de-seed them. Cut zucchini into halves and use an apple corer to remove the inside. For the onions, cut off the ends, peel off the skin, and make a vertical cut into the center. Boil the onions for 25 minutes until tender, then remove from heat and keep the water for the sauce.
2. Prepare Meat Mixture: In a large bowl, combine 1 lb ground beef, 1 grated medium onion, 3 microplaned garlic cloves, 1 grated and strained large tomato, 1 tsp sea salt, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cumin, 3/4 cup jasmine rice, 1-2 tbsp pomegranate molasses, 1-2 tbsp silan, 1/2 cup chopped parsley, and 1/4 cup chopped cilantro. Mix well.
3. Prepare Sauce: In a separate bowl, combine 2 tbsp pomegranate molasses, 2 tbsp silan, 1 container (100g) Yachin concentrated tomato paste, 2.5 cups of the reserved onion water, and 1.5-2 tsp sea salt. Stir until well combined.
4. Stuff your veggies: Pack the peppers about 3/4 of the way full with the meat mixture. Stuff the zucchini loosely. For the onions, carefully peel apart the layers, spoon the meat mixture into each layer, and roll it closed.
5. Layer & Pour: Arrange the stuffed vegetables in a shallow heavy enameled cast-iron pot in a flat, even layer. Pour the prepared sauce evenly over the top.
6. Bake: Cover the pot with parchment paper and a lid. Bake at 350°F (175°C) for 2 hours.
7. Broil: Remove the pot from the oven and baste the vegetables with the sauce. If the dish looks a little dry, add another 1/4 to 1/2 cup of the reserved onion water. Leave the cover off and broil until the vegetables develop a bit of color. Watch closely to prevent burning.
8. Finish: Garnish with fresh chopped herbs before serving. Enjoy!
