Holiday Stuffed Peppers Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 30 mins
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 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
Instructions
1Add 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.
2Sauté mushrooms with black pepper and set aside.
3Preheat the oven to 400F, 200C.
4Cut your peppers in half, remove the core, and wash thoroughly.
5Brush each half with oil and place with cut side down on baking dish.
6Bake for 15 minutes.
7In the meantime, sauté shallots and garlic until translucent, add cumin powder and stir few seconds.
8Add the cooked buckwheat with liquid aminos and stir thoroughly. Reduce the heat and add diced sundried tomatoes, mushrooms, and thyme.
9Adjust the taste if needed and add ½ cup of tomato sauce.
10Remove 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.
11Bake for another 10minutes.
12Serve with tomato sauce and vegan Parmesan.
13TOMATO SAUCE
14Sauté shallots and garlic until translucent.
15Transfer to a blender and blend with sundried tomatoes including the water, salt and cayenne pepper.
16Transfer to a pot, add the thyme and adjust the taste. Bring to a boil and simmer 5minutes while stirring before serving.
