Begin by soaking ¾ cup of short grain or arborio rice in water.

In a pan, heat 4 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and 1 small diced onion, sautéing until they turn translucent and aromatic.

Add 1 pound of lean ground beef to the pan. Cook until it's browned and fully cooked, about 5-7 minutes, stirring occasionally.

Stir in 1 grated tomato, 3 tablespoons of tomato paste, 2 tablespoons of lemon juice, ⅓ cup of fresh chopped parsley, ⅓ cup of fresh chopped mint, 2 teaspoons of salt, 1 teaspoon of pepper, 1 tablespoon of chicken stock paste, and ½ tablespoon of dried oregano. Cook for 3-5 minutes until everything is well combined.

In another pot, combine a 398 ml can of blended roma or whole tomatoes, 1 cup of water, ¼ cup of tomato paste, ¼ cup of lemon juice, 1 ½ teaspoons of salt, and ½ teaspoon of ground pepper. Bring this mixture to a simmer.

Carefully hollow out the 8 medium yellow onions. Fill each onion with the stuffing mixture, pressing gently.

Place the stuffed onions in the simmering tomato sauce. Cover and cook on low heat for 30-40 minutes, or until the onions are tender.