Stuffed Bosnian-Style Peppers Recipe from the New Food Allergy Cookbook


Bosnian-Style Stuffed PeppersAlisa Fleming ~ There is a new cookbook on the block, and it is filled with recipes that cater to those with dairy, wheat, oats, barley, soy, and corn allergies. The Food Allergy Cookbook offers 101 recipes with full color photographs, which range from every day needs to holiday meal plans.

Just some of the recipes that you will find in The Food Allergy Cookbook include: BBQ Chicken Legs, Sloppy Joes, Bosnian Style Stuffed Peppers (see below!), Chicken Soup with Dumplings, Chicken Pot Pie, Grand Marnier Cranberry Muffins, Apple Pear Quinoa Crisp, Fudge Brownies, Bread Sticks, and corn-free Korn Bread.

To give you a taste of this new cookbook, the authors have offered the sample recipe and photograph that you can see below. Truthfully, I had to Google Hungarian and Gypsy Peppers, the base ingredient of this recipe, since I had never heard of either. It seems they are a more pungent sweet pepper. I assume that you could substitute some in-season red, yellow, or orange bell peppers, though the dish probably won’t have quite the same spicy hint …


Stuffed Peppers, Bosnian Style

Recipe from The Food Allergy Cookbook: A Guide to Living with Allergies and Entertaining with Healthy, Delicious Meals by Amra Ibrisimovic and Carmel Nelson. Reprinted with permissions from Skyhorse Publishing.

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Sugar-Free.

  • 1 Lb Turkey, ground
  • 1/2 Cup Uncooked White Rice, or Partially Cooked Brown Rice
  • 1 Large Onion, finely chopped
  • 2 Cloves Garlic, minced
  • 1 Small Carrot, grated
  • 1-1/2 Teaspoons Vegetable Soup Base Powder [Choose this ingredient wisely for your food allergy needs. Most that I have heard of contain soy, corn, and/or gluten in the ingredients.]
  • 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.

Serves 8

Bosnian-Style Stuffed Peppers


Article by Alisa Fleming, founder of and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets. For more information about The Food Allergy Cookbook, click on the book image below:

Bosnian-Style Stuffed Peppers

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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