“Sumptuous Vegan Turkish Snack: Herbed Quinoa Stuffed Peppers – A Taste of Mediterranean Heaven”

Allergens

Gluten-Free, Nut-Free (check seasonings for individual allergies)

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups vegetable broth
• 4 large bell peppers (assorted colors for visual appeal)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh dill, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Prepare the quinoa by bringing 2 cups of vegetable broth to a boil in a medium saucepan. Add the quinoa, cover, reduce heat to low, and simmer for 15 minutes or until tender and cooked through. Fluff with a fork and set aside.
2. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish, cut side up, and bake for 10 minutes to slightly soften. Remove from oven and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes. Stir in cherry tomatoes, cooked quinoa, parsley, basil, dill, cumin, salt, and pepper. Cook for another 5 minutes, allowing flavors to meld together.
4. Carefully stuff each bell pepper with the herbed quinoa mixture, filling them generously.
5. Return peppers to the oven and bake an additional 15 20 minutes or until tender but not mushy. Remove from oven and let cool slightly before serving.
6. Prep: 20 minutes Cook: 35 minutes Total: 55 minutes

Chef’s Insight

The combination of colors, textures, and aromatic flavors makes this dish visually stunning and delectable.

Notes

This recipe can be customized with different herbs and seasonings according to personal preference.