Squash is typically stuffed with rice and meat. This is the vegetarian version of that dish. It includes, not only stuffing squash, but also green peppers, eggplants and tomatoes.

Ingredients

• 5 squash
• 2 green peppers
• 2 medium-sized tomatoes
• 1 large eggplant


• 2 cups of rice
• 1 15 oz can of garbanzo beans
• 1 large onion, finely chopped
• 10 cloves of garlic
• 1 small can of tomato sauce
• 3 tablespoons of olive oil
• 1/2 teaspoon of paprika
• 1 tablespoon of ground mint
• 1 teaspoon of Vegeta seasoning
• 1 lemon, squeezed
• 1 teaspoon of salt

First, prepare the stuffing.

• Finely chop four cloves of garlic.
• Fry the onions and four cloves of garlic in a pan over a little olive oil for five minutes, adding the salt. Set aside.
• Place the rice in a bowl and add the onion-garlic-salt mix, lemon, olive oil, paprika and seasoning.
• Drain the garbanzo beans and add to the stuffing, mixing everyting together thoroughly.

Then, prepare the vegetables.

• Chop off the top of the squash, green peppers and tomatoes. Cut the eggplant in half. Scoop out the interior of all four types of vegetables.
• Stuff the stuffing mix into each vegetable filling them to half a centimeter from the top.
• Place upright in a large pot.
• Separately mix the tomato sauce with as much water and pour into the pot between the vegetables.
• Drop in the 6 remaining garlic cloves into the gaps between the vegetables.
• Sprinkle the mint on top of everything.
• Cook over low heat for almost two hours. Serves 8.