Vegan Stuffed Peppers

These vegan stuffed peppers have a tender buckwheat, tomato, and onion filling seasoned with garlic and herbs to make a tasty dish everyone can enjoy.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 172 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until browned, about 15 minutes.

Step 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.

Step 4

Stand peppers up in a casserole dish and fill them with the buckwheat mixture.

Step 5

Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion is soft 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.