Ellen's Vegan Stuffed Peppers
INGREDIENTS
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1 tablespoon olive oil
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1 onion, chopped
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2 teaspoons minced garlic
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½ cup kasha (toasted buckwheat groats)
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1 ¼ cups vegetable broth
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2 tomatoes, chopped
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¼ cup chopped fresh parsley
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½ teaspoon red pepper flakes, or to taste
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salt and ground black pepper to taste
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4 large green bell peppers
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DIRECTIONS
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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).
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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.
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Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
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Bake in the preheated oven until browned, about 15 minutes.
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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