Scrumptious Gluten-Free Turkish Lunch: Quinoa Stuffed Bell Peppers with Herb Yogurt Sauce

Allergens

N/A

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup uncooked quinoa
• 2 cups vegetable broth (gluten
• free)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can black beans (15 oz), rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes.
3. In a saucepan, bring vegetable broth to a boil, add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until tender and fluffy. Set aside.
4. In a skillet over medium heat, cook onion and garlic until softened. Add cooked quinoa, black beans, cherry tomatoes, half of the parsley, and half of the cilantro, and season with salt and pepper. Stir well to combine.
5. Fill each bell pepper with the quinoa mixture, and place them in a baking dish. Bake for 20 25 minutes or until peppers are tender.
6. In a bowl, mix together yogurt, remaining parsley, and cilantro to create the herb sauce.
7. Serve stuffed bell peppers with a generous dollop of herb sauce on top.

Chef’s Insight

Use fresh ingredients for the best flavor and texture.

Notes

Serve with crusty gluten-free bread to complete the meal.