Ellen's Vegan Stuffed Peppers

Name: Ellen's Vegan Stuffed Peppers
Total time: 64
Yield: 4
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

Recipe by Ellen from allrecipes.com

Dinner 1 Hr. 4 Mins.

Ingredients

4 servings

•

1 tablespoon olive oil
•

1 onion, chopped
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2 teaspoons minced garlic
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½ cup kasha (toasted buckwheat groats)
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1 ¼ cups vegetable broth

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2 tomatoes, chopped
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¼ cup chopped fresh parsley
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½ teaspoon red pepper flakes, or to taste
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salt and ground black pepper to taste
•

4 large green bell peppers

Instructions

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.