Ellen's Vegan Stuffed Peppers

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.


Main Dishes · Stuffed · Stuffed Bell Pepper Recipes · Vegetarian


Prep Time: 15 mins
Cook Time: 49 mins
Servings: 4
Total Time: 1 hrs 4 mins
Yield: 4 stuffed peppers

Ingredients

Ingredients List

  • 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


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.

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)

Nutrition Facts
172 Calories
5g Fat
31g Carbs
5g Protein


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