For an even richer flavor, consider toasting the buckwheat groats in a dry skillet over medium heat for a few minutes before cooking. Feel free to add other vegetables to the filling, such as mushrooms, zucchini, or corn. Serve these stuffed peppers with a dollop of your favorite marinara sauce or a drizzle of balsamic glaze for extra flavor.
Ellen's Vegan Stuffed Peppers
-
PREP TIME15 mins
-
COOK TIME49 mins
-
TOTAL TIME1 hrs 4 mins
-
SERVING4 People
-
VIEWS15
Embrace the comforting flavors of autumn with these vibrant vegan stuffed peppers! Roasted buckwheat, infused with aromatic herbs and spices, creates a satisfyingly hearty filling. A delightful and nourishing meal that's naturally gluten-free and dairy-free.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate31 g
-
Fiber7 g
-
Protein5 g
-
Saturated Fat1 g
-
Sodium197 mg
-
Sugar8 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Buckwheat Filling: Heat olive oil in a medium saucepan over medium-high heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant (approximately 5 minutes). Add the toasted buckwheat groats and stir to coat them evenly with the oil. Cook for another minute. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer until all the liquid is absorbed and the buckwheat is tender (approximately 15 minutes). Stir in the diced tomatoes, fresh parsley, red pepper flakes, salt, and pepper. Cook for another 3 minutes, stirring occasionally, until everything is well combined and heated through.
02
StepPreheat and Prepare: Preheat your oven to 350°F (175°C).
03
StepPrepare the Peppers: Carefully remove the tops and seeds from each bell pepper. Using a steamer insert placed in a saucepan with simmering water (water level just below the steamer), steam the peppers, covered, until they are slightly tender but still hold their shape (approximately 5 minutes).
04
StepStuff and Bake: Arrange the steamed peppers upright in a baking dish. Generously fill each pepper with the prepared buckwheat mixture.
05
StepBake: Bake in the preheated oven until the peppers are tender and the tops are lightly browned (approximately 15 minutes).
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ashley Kunde
Jun 28, 2025This is now a regular recipe in my rotation!
Scot Torp
Jun 26, 2025I didn't have any vegetable broth, so I used water with a bouillon cube and it worked just fine.
Lily Hills
Jun 8, 2025These were amazing! The buckwheat filling was so flavorful and the peppers were perfectly tender.
Felicity Koelpin
May 30, 2025I added some chopped mushrooms to the filling and it was a great addition!
Vada Walsh
May 25, 2025The steaming step made a huge difference in the texture of the peppers.
Rebeka Kihn
May 23, 2025My family loved these, even the meat-eaters!