Stuffed Bell Peppers, Onion, Eggplant, & Acorn Squash

Have you heard of Meatless Monday?  Meatless Monday is a movement to get people to cut out meat once a week.  On the Meatless Monday website they list health and environmental benefits of reducing your meat consumption. 

Link to Health and Environmental Benefits  

Here is an example of the benefits taken from the website, "Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel."

 I wanted to join in on the movement this week, so I made a recipe that was delicious and meat free. I adapted the recipe from Pinch My Saffron. My version is completely vegetarian, no meat. It was so fun, but challenging to make.  The challenging part was carving out the eggplant and acorn squash.  I wanted to make sure to get as much eggplant and squash as I could without ruining the adorable bowls.   The fun part of course was eating them!  

Ingredients:

1 medium green bell pepper 

2 med red peppers

1 medium onion

1 medium round eggplant

1 medium acorn squash
1 cup quinoa
½ cup green split peas, rinsed
1 teaspoon minced garlictomato paste

fresh lemon juice 

1t parsley  1t chives
1t tarragon
1/4 teaspoon cumin 
extra-virgin olive oilkosher salt
freshly ground black pepper

Link to original recipe on pinchmysaffron.com

Preheat the oven to 350 degrees F. 

Using a knife cut off tops of peppers and remove seeds and ribs, reserving tops.  Cut off top of onion, eggplant, and butternut squash; make little cavities in the center with a paring knife, leaving ½ inch of meat from vegetable.  

Chop and dice the insides from the eggplant and squash.  Chop and dice the 2 red peppers.  Set aside.

In a small pot, add yellow split peas and 2 cups water. Bring to boil and add a pinch of salt.  Cook for 30 minutes over med-low heat. Drain in colander and set aside.

In a small pot, add 1 cup quinoa and 2 cups water, bring to boil. Cook for 10 minutes, until al dente.  Drain in colander and set aside.

In a large skillet, add ½ cup extra-virgin olive oil, 1 teaspoon garlic, eggplant, squash, red peppers, and ½ teaspoon salt and ½ teaspoon pepper.  Cook over med-high heat until tender. Add green split peas, tomato paste, 4 tablespoons lemon juice, 1 cup of hot water, and herbs. Stir well and continue to sauté over medium heat, 10 minutes.  Remove from heat and add quinoa and stir gently. 

Using a spoon, stuff vegetables with mixture and place in a baking dish. Brush with extra-virgin olive oil and season with a pinch of salt and pepper to taste.

In a small mixing bowl, add 2 cups hot water, 2 tablespoons tomato paste, 4 tablespoons lemon juice. Pour mixture into bottom of baking dish to just cover the bottom.

Bake until the vegetables are very tender and the filling is heated through.  Baste after 30 minutes. Remove the bell peppers from the baking dish after 1 hour, set aside.  Pop the dish back in the oven and continue to cook stuffed squash, eggplant, and onion for another 30 minutes.