Vegan Delight: Aromatic Turkish Stuffed Peppers with Quinoa & Walnuts

Allergens

N/A

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup walnuts, chopped
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 zucchini, grated
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 12 15 minutes or until cooked through. Set aside.
3. In a pan, sauté onion and garlic in olive oil until translucent. Add paprika, cumin, salt, and pepper, stirring to coat. Cook for an additional minute.
4. In a large bowl, combine the cooked quinoa, sautéed onions, walnuts, crushed tomatoes, and grated zucchini. Mix well.
5. Stuff each bell pepper with the quinoa mixture, packing it firmly to avoid spillage during baking. Place stuffed peppers in a baking dish, adding 1 cup of water to the bottom to prevent sticking.
6. Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 15 20 minutes, or until peppers are tender.
7. Garnish with fresh parsley before serving.

Chef’s Insight

For an added touch of sophistication, serve these peppers alongside a colorful salad or steamed seasonal vegetables.

Notes

This recipe is perfect for a vegan dinner party or as a flavorful addition to your regular meal rotation.