Ellen's Vegan Stuffed Peppers Popular Recipes

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Ellen's Vegan Stuffed Peppers

"Buckwheat makes vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired."

Ingredients :

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1/2 cup roasted buckwheat
• 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 :

Prep : 15M	Cook : 4M	Ready in : 1H4M

• 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.
• 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.

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.

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