Gluten and dairy-free vegetarian entree? (dinner, corn, tomatoes, vegetable)

[steiconi]

We have dinner guests coming on friday. One is vegetarian, dairy-free and gluten free.
I’m thinking about making a crustless veggie quiche (and probably a second quiche with meat, cheese, and crust), but I would welcome other ideas.

[steiconi]

...or cargo rice with mushrooms, zucchini, and tomatoes. She's bringing a salad, and we'll have chicken for the meat eaters. Fresh fruit for dessert.
Is that sufficient?

[Kaphawoman]

I think potatoes--like new or baby Dutch yellows--would be more substantial than rice but go just as well with mushrooms, zucchini, and tomatoes. You could serve chimichurri or salsa verde on the side.

[Mightyqueen801]

Originally Posted by steiconi

We have dinner guests coming on friday. One is vegetarian, dairy-free and gluten free.
I’m thinking about making a crustless veggie quiche (and probably a second quiche with meat, cheese, and crust), but I would welcome other ideas.

Could do stuffed peppers, some with meat, some with black beans in place of the meat. I did this once for my then-husband, who was a meat-eater, and his visiting brother, who was vegetarian.

[steiconi]

We're having veggie Thai yellow curry with cargo rice, a salad, a rotisserie chicken for the omnivores, plus fruit and sorbet for dessert.

Thanks for the suggestions!

[MadManofBethesda]

Originally Posted by steiconi

We have dinner guests coming on friday. One is vegetarian, dairy-free and gluten free.
I’m thinking about making a crustless veggie quiche (and probably a second quiche with meat, cheese, and crust), but I would welcome other ideas.

That's an interesting combination! I can't imagine being vegetarian and gluten free. My wife is gluten free by necessity (Celiac Disease) and I'm Vegan by choice, so it's always interesting trying to find a restaurant to accomodate us both. We rarely accept dinner invitations to someone's home because we don't want to burden them with our dietary needs/preferences. At home, we usually prepare our own individual meals.

[Ankit_ku13]

Quinoa-Stuffed Bell Peppers

Ingredients:
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh herbs (such as parsley or cilantro) for garnish

Instructions:

Prepare the Quinoa:

In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Preheat the Oven:

Preheat the oven to 375°F (190°C).
Prepare the Bell Peppers:

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
Prepare the Filling:

In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.

Add diced zucchini, cherry tomatoes, and corn to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.

Stir in the cooked quinoa, ground cumin, paprika, salt, and pepper. Mix well to combine.

Stuff the Peppers:

Spoon the quinoa and vegetable mixture into each bell pepper until they are generously filled.
Bake:

Place the stuffed bell peppers in the preheated oven and bake for 25-30 minutes or until the peppers are tender.
Garnish and Serve:

Remove from the oven and let them cool for a few minutes. Garnish with fresh herbs (such as parsley or cilantro) before serving.

This gluten-free and dairy-free quinoa-stuffed bell peppers recipe is not only nutritious but also packed with flavors. Feel free to customize the filling with your favorite vegetables and spices. It's a satisfying and wholesome entree suitable for those with dietary restrictions