These vegan stuffed peppers have a robust taste thanks to the roasted buckwheat! vegetarian, vegan, dairy-free, and free of gluten. If preferred, serve with hot spaghetti sauce.
| Prep Time: | 15 mins |
| Cook Time: | 49 mins |
| Total Time: | 1 hr 4 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
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
Instructions
- 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.
- 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.
- 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.
Reviews
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.
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.
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.