Ingredients:

• Assorted vegetables for stuffing (such as bell peppers, tomatoes, zucchinis, or eggplants)
• 1 cup European Corinthian black raisins
• 1 cup cooked quinoa or rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Prepare the vegetables for stuffing by cutting off the tops and scooping out the seeds and membranes. Set aside.

3. In a large mixing bowl, combine the cooked quinoa or rice, chopped onion, minced garlic, chopped parsley, chopped mint, European Corinthian black raisins, and crumbled feta cheese (if using). Season with salt and pepper to taste. Mix well to combine.

4. Stuff each prepared vegetable with the quinoa or rice mixture, packing it in tightly. Place the stuffed vegetables in a baking dish, arranging them snugly so they don't tip over.

5. Drizzle the stuffed vegetables with olive oil and sprinkle with a bit more salt and pepper if desired.

6. Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes, or until the vegetables are tender and the filling is heated through.

7. Remove the foil during the last 10 minutes of baking to allow the tops to brown slightly.

8. Once done, remove from the oven and let cool for a few minutes before serving.

9. Serve the stuffed vegetables with European Corinthian black raisins hot, garnished with additional fresh herbs if desired. Enjoy your delicious and nutritious meal!