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