Vegan Stuffed Peppers Recipe

Ingredients

  • 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

Instructions

  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.

Nutrition Facts

Per Serving: 172 calories; 4.6  30.9  5.3  0  197  Full nutrition

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