“Sumptuous Vegan Turkish Lunch: Delectable Stuffed Peppers & Quinoa Pilaf”

Allergens

Nuts (walnuts)

Ingredients

• 4 large red, yellow, or orange bell peppers
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup tomatoes, chopped
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/4 cup fresh parsley, chopped
• 1/2 cup walnuts, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
5. Stir in tomatoes, zucchini, yellow squash, parsley, walnuts, salt, and pepper. Cook for 5 minutes or until vegetables are tender.
6. Stir the cooked quinoa into the vegetable mixture.
7. Carefully stuff each bell pepper with the quinoa vegetable mix, filling to the top.
8. Place stuffed peppers in a baking dish and bake for 20 25 minutes, until tender but still holding their shape.
9. Serve immediately, garnishing with additional parsley if desired.

Chef’s Insight

This recipe can easily be doubled or tripled to feed a larger group, just make sure to use a large enough baking dish and adjust the cooking time as needed.

Notes

Fresh parsley adds a burst of color to the dish and complements the flavors of the other ingredients.