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Ellen's Vegan Stuffed Peppers

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"Buckwheat makes vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired."
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1 h 4 m servings 174 cals
Original recipe yields 4 servings (4 stuffed peppers)

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  1. 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.
  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.
  5. 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

Per Serving: 174 calories; 4.8 g fat; 30.7 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 195 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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