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Ellen's Vegan Stuffed Peppers

Ellen's Vegan 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

  • DIRECTIONS

    • 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.

  • TIPS

    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)

    172 Calories
    5g Fat
    31g Carbs
    5g Protein

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