Ellen's Vegan Stuffed Peppers recipe
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Ingredients
- 1 tablespoon olive oil 1 onion, chopped 2 teaspoons minced garlic ½ cup kasha (toasted buckwheat groats) 1 ¼ cups vegetable broth 2 tomatoes, chopped ¼ cup chopped fresh parsley ½ teaspoon red pepper flakes, or to taste salt and ground black pepper to taste 4 large green bell peppers
Nutrition Info
- 171.9 caloriescarbohydrate: 30.9 gcholesterol: : -fat: 4.6 gfiber: 6.8 gprotein: 5.3 gsaturatedFat: 0.7 gservingSize: -sodium: 197 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Ellen's Vegan Stuffed Peppers
Directions
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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.