Bake the peppers in a preheated oven at 180°C/356°F until they get tender. If you also make eggplants, cut them lengthwise so they cook faster.
Remove the inside of the raw zucchini and keep it aside. If you can't take it out directly, cut the zucchini in half or into large pieces.
In a frying pan, pour oil and saute the bulgur and split peas for a few minutes. Add the chopped onion and pepper, and continue sauteing for a few more minutes.
Add the inside of the zucchini, some water until it covers the mix and once it is absorbed, add the sauce, spices and mix.
Let them cook for about 10 minutes or until the bulgur and split peas are tender and if necessary, add a bit of water to prevent them from drying out and burning. Towards the end, add salt, oregano and mix. If you have lemon, add a bit of juice to give an extra flavor enhancement and mix again.
Fill the zucchini, peppers and eggplants with this mixture and bake in the oven at 180°C/356°F for about 30 minutes. For a better end-result, after the first 15 minutes, turn the zucchini on the other side so that they cook better.
