Vegan Turkish Lunch Feast: Delightful Stuffed Peppers & Quinoa Pilaf with Aromatic Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers, assorted colors 1 cup uncooked quinoa 2 cups vegetable broth 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika 1 cup diced tomatoes 1/2 cup chopped fresh parsley 1/4 cup chopped fresh mint Salt and pepper, to taste 1/4 cup pine nuts, toasted 1/4 cup raisins

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Set aside. In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender and cooked through. Fluff with a fork and set aside. In a large skillet over medium heat, warm olive oil. Add onion and garlic, cook until translucent. Stir in cumin and paprika, cook for 1 minute. Add diced tomatoes, parsley, and mint to the skillet. Season with salt and pepper to taste. Cook for another 2 minutes, then remove from heat. In a large bowl, combine cooked quinoa, tomato mixture, pine nuts, and raisins. Stir well. Stuff each bell pepper with the quinoa mixture, filling them generously. Place stuffed peppers in a baking dish and bake for 25 30 minutes or until peppers are tender. Serve immediately with a garnish of fresh parsley and mint leaves.

Chef’s Insight

Use a variety of colors for bell peppers to make the dish more visually appealing.

Notes

Feel free to adjust the seasoning to taste.