THE FOOD ALLERGY COOKBOOK
A Guide to Living with Allergies
and Entertaining with Healthy, Delicious Meals
By Carmel Nelson and Amra Ibrisimovic
Sample recipe From The Food Allergy Cookbook by Carmel Nelson and Amra Ibrisimovic
Stuffed Peppers Bosnian Styles
1 LB TURKEY, GROUND
½ CUP UNCOOKED WHITE RICE, OR PARTIALLY COOKED BROWN RICE
1 LARGE ONION, FINELY CHOPPED
2 CLOVES GARLIC, MINCED
1 SMALL CARROT, GRATED
1 ½ TEASPOONS VEGETABLE SOUP BASE POWDER
1 TEASPOON FRESH DILL WEED, CHOPPED
4 TABLESPOONS FRESH PARSLEY, CHOPPED
8 MEDIUM HUNGARIAN/GYPSY PEPPERS
1 MEDIUM TOMATO
SALT AND PEPPER TO TASTE
1. Preheat oven to 425ºF.
2. In a food processor combine the onion and garlic and pulse until chopped to your liking. Fry in a pan until onions become translucent. Add ground turkey and fry until completely brown. Remove from the stove and add chopped carrot, rice, vegetable soup powder, dill weed, parsley, salt and pepper.
3. Wash and core the peppers. Using a fork, pierce each pepper a couple of times to let the steam escape during baking.
4. Slice the tomato into eight disks. Stuff each pepper with the filling then use a tomato slice to close the opening to the pepper. Use remaining tomato slices for garnish and for covering the bottom of the baking pan.
5. Sprinkle peppers with a little oil and place in the oven. Bake for 40 minutes, until skin is blackened.
Note: For a more rustic feel, take 3 medium tomatoes, slice into wedges, and spread on the bottom of the baking pan.
The Food Allergy Cookbook: A Guide to Living with Allergies and Entertaining with Healthy, Delicious Meals (Amazon.com)
The Food Allergy Cookbook: A Guide to Living with Allergies and Entertaining with Healthy, Delicious Meals (Amazon.ca)
www.entertainningallergies.com is the author's website.