Easy Vegan Stuffed Peppers Recipe

Ingredients

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

Instructions

1. Heat olive oil in a saucepan over medium-high heat. Add diced onion and minced garlic; cook, stirring occasionally, until the onion becomes translucent, approximately 5 minutes. Stir in buckwheat; cook for about 1 minute, ensuring it's well coated. Pour in vegetable broth and bring to a rolling boil. Reduce heat and simmer until the broth is fully absorbed, around 15 minutes. Mix in diced tomatoes, fresh parsley, red pepper flakes, salt, and black pepper. Cook and stir until everything is nicely heated, about 3 minutes.
2. Preheat your oven to 350 degrees F (175 degrees C).
3. Carefully remove the tops and seeds from each bell pepper. Insert a steamer basket into a saucepan, adding water until it reaches just below the steamer. Bring the water to a rapid boil. Place the peppers inside, cover the pan, and steam until the peppers are slightly tender, approximately 5 minutes.
4. Arrange the steamed peppers upright in a casserole dish and generously stuff them with the prepared buckwheat mixture.
5. Bake in the preheated oven until the peppers are lightly browned and tender, about 15 minutes.

Nutrition

• Calories: 172 kcal
• Fat Content: 5 g
• Fiber Content: 7 g
• Sugar Content: 8 g
• Sodium Content: 197 mg
• Protein Content: 5 g
• Carbohydrate Content: 31 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g