Ellen's Vegan Stuffed Peppers Recipe

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

  • Prep
  • Cook
  • Ready In
    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: 172 calories;4.6 g fat;30.9 g carbohydrates;5.3 g protein;0 mg cholesterol;197 mg sodium.Full nutrition
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