Delightful Vegetarian Turkish Lunch Feast: Stuffed Peppers & Eggplant Casserole

Allergens

N/A

Ingredients

• 1. 4 large bell peppers, assorted colors 2. 1 large eggplant, sliced into 1/4
• inch rounds 3. 1 cup quinoa, uncooked 4. 2 cups vegetable broth 5. 1 large onion, finely chopped 6. 3 cloves garlic, minced 7. 2 tablespoons olive oil 8. 2 cups tomatoes, diced 9. 1/2 cup fresh parsley, chopped 10. 1/2 cup mint leaves, chopped 11. 1 teaspoon ground cumin 12. 1 teaspoon smoked paprika 13. Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat and simmer until cooked, about 15 minutes. Set aside.
3. In a large skillet, sauté onion and garlic in olive oil over medium heat until softened. Add tomatoes, spices, salt, and pepper cook for an additional 5 minutes.
4. Stuff the bell peppers with the quinoa mixture and place them upright in a baking dish. Layer eggplant slices on top of the stuffed peppers, drizzle with olive oil, and season to taste.
5. Bake for 25 30 minutes or until peppers are tender and eggplant is cooked through. Garnish with fresh parsley and mint leaves.

Chef’s Insight

The combination of textures and flavors in this recipe creates an unforgettable dining experience.

Notes

The dish can be served as a main course or as a side dish for larger meals.