Delight in the delectable holiday stuffed peppers, brimming with the goodness of buckwheat, mushrooms, and sundried tomatoes, elegantly paired with a savory tomato sauce. This exquisite and nutritious dish is a perfect addition to your Easter, Thanksgiving, or Christmas feast.
Although Christmas is a little more than six weeks away, there is never too soon to 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 the U.S.
Regarding cooking buckwheat groats, I have to be honest with you, I am still not one hundred percent sure. I tried two different ways following 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 keep an eye on them, making sure you take them off the heat before they overcook. Also, do not rinse them before cooking! You may watch a video of my other recipe the STUFFED BUTTERNUT SQUASH.
Nevertheless, I love buckwheat and I will be making more recipes for sure. Keep an eye on my MAIN COURSE for upcoming dishes with buckwheat groats. Besides that, I also used buckwheat flour for buckwheat pizza, which was delicious but didn’t look too good. However, last week 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 it. 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 for taking the time to visit. Should you have any inquiries or ideas to share, please don’t hesitate to reach out. Wishing you a joyful and healthful holiday season!
HOLIDAY STUFFED PEPPERS
Equipment
- Blender
- baking dish
- brush
Ingredients
- 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 cup 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
Instructions
- 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.
