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.

Ellen

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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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Reviews (4)

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Most helpful positive review

Rating: 5 stars
01/22/2020
I left out the onions because my daughter has onion sensitivity. I also added some soy sauce someone s suggestion on here. I wish I left out the red pepper flakes and used Frank s hot sauce instead for a more muted hot flavor. Other than that it was delicious. It was my first time using toasted buckwheat and I really liked it. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/30/2019
Sometimes I use sugar then I just add the sauce of what every meat I choose. And it just gives of this savory taste. Been cooking since 5years old. Read More
(2)
Rating: 4 stars
09/25/2019
These are really good. They need some extras, though. I added vegetables like written in the notes. I also added soy crumbles, which didn’t affect flavor; just nutrition and texture. Read More
Rating: 5 stars
01/21/2020
I left out the onions because my daughter has onion sensitivity. I also added some soy sauce someone s suggestion on here. I wish I left out the red pepper flakes and used Frank s hot sauce instead for a more muted hot flavor. Other than that it was delicious. It was my first time using toasted buckwheat and I really liked it. Read More
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Rating: 5 stars
10/01/2019
me mouth burning Read More
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