Name: Ellen's Vegan Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1; Minced garlic - 2 teaspoons; Kasha (toasted buckwheat groats) - ½ cup; Vegetable broth - 1 ¼ cups; Tomatoes, chopped - 2; Chopped fresh parsley - ¼ cup; Red pepper flakes, or to taste - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Green bell peppers - 4 large

Ingredients for - Ellen's Vegan Stuffed Peppers

1. Olive oil 1 tablespoon

2. Onion, chopped 1

3. Minced garlic 2 teaspoons

4. Kasha (toasted buckwheat groats) ½ cup

5. Vegetable broth 1 ¼ cups

6. Tomatoes, chopped 2

7. Chopped fresh parsley ¼ cup

8. Red pepper flakes, or to taste ½ teaspoon

9. Salt and ground black pepper to taste ½ teaspoon

10. Green bell peppers 4 large

How to cook deliciously - Ellen's Vegan Stuffed Peppers

1 . Stage

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.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

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.

4 . Stage

Stand peppers up in a casserole dish and fill them with the buckwheat mixture.

5 . Stage

Bake in the preheated oven until browned, about 15 minutes.