Turn on the oven.
Cut the top part of the tomatoes and remove the insides aside on a plate.
Heat up the oil in a pan and add the onion and pepper.
Sauté for 2-3 minutes.
Add the rice into the pot and simmer quickly until it turns translucent.
Then add the tomato cores and vegetable broth and boil for 15 minutes.
Stir occasionally, until the rice has absorbed all of the liquid and has softened.
If needed, add a little more water and continue boiling.
Add the mint, coriander, oregano and parsley and fill the tomatoes with this rice mixture.
Place the lids on the tomatoes that you have cut and bake them in a heat-resistant pan for 15 minutes.