Vegan Turkish Delight: Aromatic Quinoa-Stuffed Bell Peppers with Herb Yogurt

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large bell peppers (assorted colors) 1 cup quinoa, rinsed and drained 2 cups vegetable broth 1 can black beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 1 small zucchini, diced 1 small yellow squash, diced 1 cup cherry tomatoes, halved 1/4 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped Salt and pepper, to taste Olive oil for brushing For Herbed Yogurt: 1 cup vegan yogurt 1/4 cup fresh dill, finely chopped 1/4 cup fresh mint, finely chopped Salt and pepper, to taste

Instructions

1. a. Preheat oven to 350°F (180°C). b. Cut the tops off the bell peppers and remove seeds. Brush the outside of the peppers with olive oil and place them on a baking sheet cut side up. Bake for 20 minutes or until slightly tender. Remove from oven and set aside. c. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Fluff with a fork and let cool. d. In a large bowl, mix the cooked quinoa, black beans, onion, garlic, zucchini, yellow squash, cherry tomatoes, parsley, and cilantro together. Season with salt and pepper to taste. e. Fill each bell pepper with the quinoa mixture, pressing gently to pack it in. Replace the tops of the peppers if desired. Bake for 15 20 minutes more or until peppers are tender. f. In a small bowl, mix together vegan yogurt, dill, mint, salt, and pepper. Serve alongside stuffed bell peppers.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly satisfying experience. Be sure to let the quinoa cool slightly before mixing with other ingredients to avoid clumping.

Notes

Serve warm for the best taste and texture experience. Feel free to adjust seasonings to your liking.