Ellen's Vegan Stuffed Peppers recipe

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Ingredients

1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup kasha (toasted buckwheat groats)
1 ¼ cups vegetable broth
2 tomatoes, chopped
¼ cup chopped fresh parsley
½ teaspoon red pepper flakes, or to taste
salt and ground black pepper to taste
4 large green bell peppers

Nutrition Info

171.9 calories
carbohydrate: 30.9 g
cholesterol: : -
fat: 4.6 g
fiber: 6.8 g
protein: 5.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 197 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 stuffed peppers

Recipe Note

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.

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