Gluten-Free Turkish Lunch Platter: Aromatic Vegetable Stuffed Peppers and Quinoa Pilaf

Allergens

Dairy (feta cheese)

Ingredients

• 4 large bell peppers (red, yellow, and green)
• 2 cups cooked quinoa
• 1/2 cup diced onion
• 1/2 cup diced tomato
• 1/2 cup diced zucchini
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano

Instructions

1. Preheat oven to 350°F (175°C). Cut the tops off of the bell peppers and remove seeds and membranes. In a medium bowl, combine cooked quinoa, onion, tomato, zucchini, feta cheese, parsley, olive oil, salt, pepper, paprika, cumin, and oregano. Mix well. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Bake for 25 30 minutes, or until the peppers are tender and the quinoa mixture is heated through.

Chef’s Insight

Use a variety of colored bell peppers for visual appeal and added nutrition.

Notes

Feel free to add additional vegetables or spices to the quinoa pilaf according to your preferences.