“Sumptuous Gluten-Free Turkish Dinner: Lavish Grilled Vegetable Salad & Delectable Stuffed Peppers”

Allergens

None (except for feta cheese)

Ingredients

• 4 large bell peppers (green, red, or yellow)
• 2 medium zucchini
• 1 medium eggplant
• 8 cherry tomatoes
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley and dill, chopped (for garnish)
• 1 lb ground beef or lamb (for vegetarian option, use a mix of rice and quinoa)
• 1 cup cooked rice or quinoa
• 1/2 cup tomato sauce
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds.
2. In a large bowl, toss sliced zucchini, eggplant, cherry tomatoes, and onion with olive oil, lemon juice, garlic, salt, and pepper to taste.
3. Arrange vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25 30 minutes, until tender but still firm. Remove from oven and let cool slightly.
4. In another bowl, mix ground meat or rice mixture with cooked rice or quinoa, tomato sauce, salt, pepper, and a quarter of the chopped parsley and dill.
5. Stuff each bell pepper with the meat or rice filling and place on a separate baking sheet. Bake for 20 25 minutes until peppers are tender but not mushy.
6. Serve grilled vegetables and stuffed peppers together, garnished with remaining parsley and dill, alongside your choice of gluten free pita bread or a crisp green salad.

Chef’s Insight

The key to this recipe is balancing flavors and textures, so feel free to experiment with your favorite herbs and spices.

Notes

Adjust cooking times according to your oven's heat distribution.