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Vegan Stuffed Peppers

These vegan stuffed peppers have a hearty roasted buckwheat and tomato filling to make a tasty dish that's also gluten-free, dairy-free, and vegetarian. Serve warm with hot rice and marinara sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1229.1 kcal

Equipment

  • 1 Saucepan For cooking the buckwheat filling
  • 1 Steamer Insert For steaming the bell peppers
  • 1 Casserole Dish For baking the stuffed peppers
  • 1 Knife For chopping vegetables
  • 1 Cutting Board

Ingredients
  

Main

  • 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

Instructions
 

  • Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion is soft 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.

Notes

For a deeper, smoky flavor, consider charring the bell peppers slightly under a broiler before steaming; this adds complexity and a beautiful aroma. Ensure the kasha is well-toasted before adding liquid to maximize its nutty notes. Monitor the liquid absorption during simmering for the buckwheat, adjusting with a splash more broth if it dries out too quickly. To enhance the filling, a pinch of smoked paprika or a squeeze of lemon juice at the end can brighten the flavors. Garnish with fresh herbs like dill or a dollop of vegan sour cream for added richness and presentation.