These vegan stuffed peppers have a hearty roasted buckwheat and tomato filling to make a tasty dish that's also gluten-free, dairy-free, and vegetarian. Serve warm with hot rice and marinara sauce.
Ingredients
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 teaspoons minced garlic
- 0.5 cups kasha , toasted buckwheat groats
- 1.25 cups vegetable broth
- 2 tomatoes , chopped
- 0.25 cups chopped fresh parsley
- 0.5 teaspoons red pepper flakes , or to taste
- salt and ground black pepper to taste
- 4 large green bell peppers
Instructions
-
1
Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion is soft but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
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2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
-
4
Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
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5
Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts
Per serving
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