Iraqi-style stuffed vegetables in tomato sauce prove peppers aren’t the only vegetable worth stuffing

Set a shallow Dutch oven or other oven-safe, lidded pan that can hold the vegetables in one layer over medium heat. Pour in the olive oil, and when it shimmers, add the onion and cook, stirring, until it softens and lightly browns, about 5 minutes. Add the soaked rice and lentils, the chopped vegetable flesh, 1/2 cup of the water, the parsley, quinoa, 1 tablespoon of the lemon juice, the spice mix and 1/2 teaspoon of the salt. Cook, stirring frequently, until the rice and lentils start to soften slightly, about 10 minutes.