Wash all the vegetables. Scoop out the centers of the green pepper, cut the eggplant and the squash in half and scoop out the centers. Do the same to the tomatoes but add the pulp to the meat. Knead the meat with the rice, onions, parsley and mint, and salt and pepper to taste. Fill the hollows of the vegetables, not too full, with the meat mixture. Arrange side by side, add a little water, cover and bake in medium oven for 1 1/2 hours.