Preheat your oven to 375°F (190°C). Take a large bowl and combine the rice, chopped onion, minced garlic, grated zucchini, chopped herbs (parsley, mint, dill), 1/4 cup of olive oil, and a generous pinch of salt and pepper. Stir well to ensure the mixture is evenly distributed and fragrant.

Add the reserved tomato pulp to the rice mixture, mashing it slightly with a fork to incorporate. For a hint of warmth, sprinkle in the cinnamon, mixing thoroughly. This step gives Yemista its distinctive Greek flavour profile.

Fill each hollowed out tomato and bell pepper with the rice mixture, leaving about 1/2 inch of space at the top for the rice to expand as it cooks. Replace the tops of each tomato and pepper as a cover.

Arrange the stuffed vegetables upright in a baking dish. Drizzle the remaining olive oil over the vegetables and season the tops lightly with a pinch of salt and pepper to enhance the final taste.

Pour the vegetable or chicken broth into the baking dish, around the stuffed vegetables. This liquid will help steam the vegetables, softening them and cooking the rice to a tender finish.

Cover the baking dish with aluminium foil to trap the steam and prevent the vegetables from drying out. Place the dish in the preheated oven and bake for 30 minutes to allow the flavours to meld and the rice to partially cook.

After 30 minutes, remove the foil, baste the vegetables with the cooking juices in the dish, and return to the oven, uncovered. Continue baking for an additional 20-25 minutes, or until the vegetables are tender, and the tops are slightly caramelized.

Serve the Yemista warm, garnished with additional chopped herbs if desired. Pair with a side of Greek yogurt or feta cheese for added creaminess, and enjoy alongside a slice of fresh bread to soak up the flavourful juices.