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. 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.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 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. 4 Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
5. 5 Bake in the preheated oven until browned, about 15 minutes.

Nutrition per serving