Holiday Stuffed Peppers with Buckwheat, Mushrooms and Sundried Tomatoes, Served with Tomato Sauce. Truly appetizing, beautiful & healthy meal that could be one of your courses for Thanksgiving or Christmas.
Although Christmas is little more than six weeks away, there is never too soon start planning the dinner menu. Especially if we decide to go with more ethical and healthier choices. Nevertheless, this meal can be also great for any day of the week if you wish or for Thanksgiving if you are living in U.S.
Regarding cooking buckwheat groats, I have to be honest with you, I am still not hundred percent sure. I tried two different ways, followed the instructions on the package and what I found online. However, I discovered, that the groats were cooked faster than I expected. Therefore I recommend you to keep an eye on them, making sure you take them off the heat before they overcook.
Nevertheless, I love buckwheat and I will be making more recipes for sure. So far I made only BEET BURGER with buckwheat groats, but for that recipe was okay for them to be little overcooked. Besides that I only used buckwheat flour for BUCKWHEAT PIZZA and CHOCOLATE WAFFLES. However, last week I made I made BUCKWHEAT PORRIDGE and I am loving it!!!
It is truly amazing how versatile this Ancient cereal is and I hope you are going to try. Also, it is extremely healthy, just like all other Ancient cereals & grains and if you would like to learn more about its nutritional value, you can look that up HERE.
Thank you so much for vising and you have any questions or suggestions, feel free to contact me. I wish you a wonderful and healthy Holiday season!
HOLIDAY STUFFED PEPPERS
- Blender, baking dish, brush
- 3 red bell peppers
- 1 cup of buckwheat toasted
- 1 ½ cups of water
- 1 cup of cremini mushrooms sliced
- 2 Shallots diced
- 4 cloves of garlic minced
- ½ cup of sundried tomatoes diced
- 1 tbsp Bragg liquid aminos
- 1 tbsp cumin powder
- Black pepper to taste
- Fresh thyme to taste only leaves
- Pink Himalayan salt to taste
- 3 tbsp grape seed oil or oil of your choice
- TOMATO SAUCE
- 2 cups sundried tomatoes soaked in 4 cups of water for 15min
- 2 shallots diced
- 4 garlic cloves diced
- Cayenne pepper to taste
- Himalayan pink salt to taste
- 2 tbsp grape seed oil or oil of your choice
- Fresh thyme to taste
- Add boiled water into a pot with buckwheat groats. Add pinch of salt, bring into boil, and cook for 5 to 7miutes. Strain the remaining water and set aside.
- Sauté mushrooms with black pepper and set aside.
- Preheat the oven to 400F, 200C.
- Cut your peppers in half, remove the core, and wash thoroughly.
- Brush each half with oil and place with cut side down on baking dish.
- Bake for 15 minutes.
- In the meantime, sauté shallots and garlic until translucent, add cumin powder and stir few seconds.
- Add the cooked buckwheat with liquid aminos and stir thoroughly. Reduce the heat and add diced sundried tomatoes, mushrooms, and thyme.
- Adjust the taste if needed and add ½ cup of tomato sauce.
- Remove the pepper from oven and flip cut side up using thongs. Fill each half by using spoon or ice cream scoop. You may add a scoop of tomato sauce on top of each pepper.
- Bake for another 10minutes.
- Serve with tomato sauce and vegan Parmesan.
- TOMATO SAUCE
- Sauté shallots and garlic until translucent.
- Transfer to a blender and blend with sundried tomatoes including the water, salt and cayenne pepper.
- Transfer to a pot, add the thyme and adjust the taste. Bring to a boil and simmer 5minutes while stirring before serving.
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