Filled with oatmeal

Open the peppers and discard their insides.Open the tomatoes, remove the inside and chop it.Lightly salt the tomatoes and place them, opening side down, in a baking tray to drain their fluids.In a non-stick pan, saute the onion and spring onions in 3 tablespoons of olive oil until soft.Add the zucchini.Leave until the liquids are absorbed and add the oatmeal.Stir until the semolina grains are also sauteed.Add the tomato and let them boil.In a bowl, mix the semolina-vegetable mixture, parsley, mint, 1/3 of the amount of olive oil, salt and ground pepper.Mix well until the mixture is homogeneous.Stuff the vegetables and put them in a single layer in a pan.Pour over the remaining olive oil, ½ cup water, salt and pepper.Cover the pan with aluminum foil and bake in a preheated oven at 200 degrees for 1 hour.Remove the aluminum foil and continue baking for another half hour or until the surface of the vegetables is cooked