Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
4
Yield:
4 stuffed peppers
Ingredients
Directions
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.
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.
Cook’s Note
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 |
