Turlu Turlu Stuffed Peppers

I was so happy to hear that Kimberly Snyder featured my Glowing Green Celery Basil Soup for the first Beauty Detox blogger assignment. Thank you, and big congrats to healthylivingforhealthyskin.com, vegananimalcrackers.com and katikonfidential.com, for their featured soups, too! Here I’m excited to share with you my recipe for assignment #2. It’s a really simple recipe that tastes and looks great and is jam-packed with lots of healthy veggies. Vegetarian-Stuffed-Peppers Over the weekend I had two major cooking flops. It’s bound to happen, especially when I start trying to get crazy with my ingredients and substitutions. It happens to me big time every once in a while. My boyfriend will never let me live down the time I tried to whip up a meal using the few items we had on hand instead of going grocery shopping. Let me just say it involved dandelion leaves and canned tuna, and it didn’t turn out too well. Is that surprising? Sometimes it’s nice to just have a no-fail recipe, and you can’t go wrong with these easy, delicious and mega-nutritious Turlu Turlu Stuffed Peppers. Fresh-Vegetables This week’s assignment was to come up with a variation of a Turkish vegetable casserole called Turlu Turlu. This is a great dish to prepare in a large batch and eat in different ways throughout the week. Enjoy it as a main served over quinoa or rice, as a side, stuffed into a pita for lunch, or stuffed into peppers for a beautiful presentation, as I did here. Veg-Casserole This dish is super easy to prepare, and the variations are endless. Use whatever vegetables you have on hand, or whatever seasonal inspiration you can find at the farmers’ market. I loaded mine up with beautiful summer vegetables including zucchini, eggplant and mushrooms. Vegetable-Casserole

Turlu Turlu Stuffed Peppers – Inspired by Kimberly Snyder’s Turlu Turlu Turkish Vegetable Casserole (Yield: 4 servings) Ingredients:

  • 4 bell peppers
  • 1/2 zucchini
  • 1/2 carrot
  • 1/2 parsnip
  • 1/2 baby eggplant
  • 1/4 yellow onion
  • 2 cloves garlic, crushed
  • 2 tsp Herbes de Provence
  • 2 1/2 tbs coconut oil
  • pinch salt
  • 1 cup wild rice, uncooked
  • 6 1/2 cup water

Directions: Chop allvegetables into 1/4″ or smaller pieces. In an oven-safe dish, coat vegetables with 2 tbs oil, add garlic, and sprinkle with Herbes de Provence and salt. Add 1/2 cup water. Cut ‘lids’ off peppers and scoop out seeds. In a separate oven-safe dish, coat peppers with ½ tbs oil and place open side down. Cover and cook vegetable casserole at 400F for 45-60 minutes. Cover peppers and cook for 15 minutes until soft but not blackened. Meanwhile, prepare rice. Bring 6 cups of salted water or vegetable broth to boil. Stir in rice, cover, reduce heat to low and simmer for 40-45 minutes, or until most of the water is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Combine cooked vegetables with rice and scoop into roasted peppers and serve.

Stuffed-Peppers Have you had a major recipe flop recently? Tell me about it and we can laugh/cry together!


  1. First of all the photographs are amazing, the vibrant well taken photos make me want to reach through my computer screen and nom nom some delicious peppers. However, since that’s not yet an option, I’m going to have to try these. Keep in mind I’m basically a kitchen reject for example what on earth is Herbes de Provence? I am going to risk catching the house on fire to try this recipe. Does it reheat well, I’m thinking quick and easy reheated lunch too.


    • Hi Brooke! Herbes de Provence is just an herb mix including marjoram, rosemary, thyme, oregano, so use whatever you have on hand! It reheats really well. I had a stuffed pepper at work for lunch two days later and it was so yummy!
      You won’t catch the house on fire, don’t worry. Let me know how it goes 🙂

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