Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.

Recipe Summary

prep:
15 mins
cook:
49 mins
total:
1 hr 4 mins
Servings:
4
Yield:
4 stuffed peppers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear 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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  • Preheat the oven to 350 degrees F (175 degrees C).

  • 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.

  • Stand peppers up in a casserole dish and fill them with the buckwheat mixture.

  • Bake in the preheated oven until browned, about 15 minutes.

Cook's Notes:

Cilantro can be substituted for the parsley.

If your bell peppers are small-to-medium, use 6 to 7.

Add chopped portobello mushrooms, turnips, carrots, other vegetables, and even nuts, as desired, to the buckwheat mix.

Nutrition Facts

172 calories; protein 5.3g; carbohydrates 30.9g; fat 4.6g; sodium 197mg. Full Nutrition
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