Savory Stuffed Bell Peppers: Nutrient-Packed Vegan Delight

Buckwheat Bell Peppers Recipe

Overview:

Indulge in the wholesome flavors of Buckwheat Bell Peppers, a delightful vegan dish that’s as nutritious as it is delicious. Bursting with the vibrant hues of red and green bell peppers, infused with the earthy richness of buckwheat groats, and complemented by an array of savory ingredients, this recipe promises to tantalize your taste buds and leave you craving more. Perfect for a cozy weeknight dinner, this stove-top marvel is a low-protein, low-cholesterol option that will satisfy both your hunger and your health goals.

Recipe Details:

• Preparation Time: 20 minutes
• Cooking Time: 1 hour and 20 minutes
• Total Time: 1 hour and 40 minutes
• Servings: 4

Ingredients:

• 2 red bell peppers 🌶️
• 2 green bell peppers 🌶️
• 2 onions 🧅
• 1 brazil nut 🥜
• 2 cups mushrooms 🍄
• 1 cup buckwheat groats 🌾
• 2/3 cup sweetcorn 🌽
• 3 tbsp parsley 🌿
• 2 sprigs rosemary 🌿
• 1/2 tsp salt 🧂
• 1/4 cup tomato juice 🍅
• 1/4 cup water 💧
• 2 tbsp cornstarch 🌽
• Salt and pepper to taste 🧂

Instructions:

1. Prepare Bell Peppers: Wipe the bell peppers and slice off their tops. Remove the pith and seeds from inside.

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2. Sauté Onions: In a skillet, heat oil over medium heat. Add the onions and fry for 8 to 10 minutes, until golden brown.

3. Add Nuts and Buckwheat: Incorporate the brazil nut and buckwheat groats into the skillet. Sauté for an additional 5 minutes, allowing the flavors to meld together.

4. Introduce Mushrooms and Sweetcorn: Stir in the mushrooms, sweetcorn, parsley, rosemary, salt, and pepper. Cook until the mushrooms are tender and the mixture is fragrant.

5. Fill Bell Peppers: Spoon the prepared mixture into the hollowed-out bell peppers, distributing it evenly among them.

6. Simmer Peppers: Place the stuffed bell peppers upright in a closely fitting pan. Pour in the tomato juice and water. Bring the liquid to a boil, then cover the pan and reduce the heat to simmer. Allow the peppers to cook for 55 to 60 minutes, or until tender.

7. Prepare Sauce: In a small bowl, blend the cornstarch with 2 tablespoons of the tomato stock from the pan. Add the mixture back into the skillet along with any additional seasonings. Simmer for 2 to 3 minutes, or until the sauce thickens to your desired consistency.

8. Serve: Carefully lift the peppers out of the cooking liquid and transfer them to a serving dish. Serve hot, accompanied by the savory sauce.

Nutritional Information (Per Serving):

• Calories: 146.8
• Fat: 8.7g
  • Saturated Fat: 1.6g
• Cholesterol: 0mg
• Sodium: 320.2mg
• Carbohydrates: 16.8g
  • Fiber: 3.9g
  • Sugar: 6.4g
• Protein: 3.8g

Recipe Notes:

• For added flavor, you can experiment with different herbs and spices such as thyme, oregano, or paprika.
• Serve these Buckwheat Bell Peppers alongside a fresh salad or a side of whole grain bread for a complete and satisfying meal.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated for a quick and convenient lunch option.

Indulge in the wholesome goodness of these Buckwheat Bell Peppers, a savory sensation that’s sure to become a staple in your recipe repertoire. Whether you’re a seasoned chef or a novice in the kitchen, this dish is guaranteed to impress with its delightful flavors and nutritious ingredients.