Preheat the oven to 350°F (180°C).
Cut the tops off the bell peppers and tomatoes and remove the seeds. Cut the eggplant in half lengthwise and scoop out the flesh, leaving a shell. Keep the vegetable shells aside.
In a bowl, mix together the rice, ground meat, onion, garlic, herbs, paprika, salt, and pepper.
Fill the vegetable shells with the rice and meat mixture, packing it tightly.
Place the stuffed vegetables in a baking dish. Drizzle with olive oil and pour a little water into the dish to cover the bottom.
Cover the baking dish with foil and bake for about 45-60 minutes, or until the vegetables are cooked through and the rice is tender.
Serve the dolma hot with yogurt or a tomato-based sauce. Enjoy!
