Slice the top off the bell pepper and zucchini.

Clean and deseed the bell pepper. With a teaspoon carefully remove the inside of the zucchini. Drizzle the emptied vegetables with a little olive oil. Season with a good dash of pepper and salt.

Peel, clean and trim the onion, garlic, carrot and celery. Dice all of them finely. Add them all to a blender. Blend until you get a fine vegetable paste.

Pour the pork mince in a large mixing bowl. Add the vegetable crumble and dried herbs. Season with pepper and salt.

Knead the ingredients until well combined. Divide the mince into 3 pieces and roll each of them into nice balls.

Stuff the meatballs in the vegetables. Cover with the tops.

Place the stuffed vegetables in an oven dish. Lightly drizzle them with olive oil. Cover with tinfoil. Bake the vegetables in a preheated oven at 356°F (180C°) for 45 minutes. Then remove the tinfoil. Bake the vegetables for another 15 minutes. Serve hot.