Best Buckwheat Bell Peppers Recipes

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STUFFED BELL PEPPERS (CLASSIC UKRAINIAN RECIPE)



Stuffed Bell Peppers (Classic Ukrainian Recipe) image

Stuffed bell peppers are a great way to enjoy one of the most flavorful veggies. Stuffed with a savory mixture of beef and buckwheat, these peppers are sure to satisfy.

Provided by Natalya Drozhzhin

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

1 lb thinly sliced beef
3 large bell peppers
1 lb mushrooms (sliced)
1 large onion
2 cup diced carrots
2 cups cooked buckwheat
2 tbsp olive oil
1 tsp pepper (adjust to taste)
1 tbsp salt (adjust to taste)

Steps:

  • Slice the bell pepper into two pieces. Remove the seeds from the pepper. Dice carrots and onions into small squares.
  • Cut beef into small, thin pieces. Preheat oiled skillet on high heat. Cook beef until it gets a golden color. Remove from the skillet and set aside.
  • In the same skillet, sautee carrots and onions until they soften. Add sliced mushrooms and continue cooking until all the ingredients are golden.
  • Add buckwheat and beef to the skillet, season with salt and pepper. Stir to combine everything together.
  • Fill each one of the peppers with the cooked buckwheat filling.
  • Bake for 35 minutes at 370F. Place slice of cheese on each pepper, cook for another 5 minutes or until cheese is melted.

Nutrition Facts : Calories 329 kcal, Carbohydrate 21 g, Protein 16 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 1248 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ELLEN'S VEGAN STUFFED PEPPERS



Ellen's Vegan Stuffed Peppers image

Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.

Provided by Ellen

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h4m

Yield 4

Number Of Ingredients 10

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

Steps:

  • Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear 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.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 30.9 g, Fat 4.6 g, Fiber 6.8 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 197 mg, Sugar 8.1 g

BUCKWHEAT BELL PEPPERS



Buckwheat Bell Peppers image

Make and share this Buckwheat Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

2 medium red bell peppers
2 medium green bell peppers
2 ounces onions, chopped
1 ounce brazil nut, sliced
2 ounces mushrooms, finely chopped
1 tablespoon oil
2 ounces buckwheat groats
3 ounces sweetcorn
2 tablespoons parsley, chopped
1/2 teaspoon rosemary, chopped
1/4 teaspoon salt
1/2 pint tomato juice
1/4 pint water
2 teaspoons cornstarch
1/8 teaspoon salt
pepper, to taste

Steps:

  • Wipe peppers& slice off their tops& remove pith& seeds.
  • Heat oil& fry the onion for 8 to 10 minutes, until golden.
  • Add brazils& buckwheat.
  • Fry for a further 5 minutes.
  • Stir in the mushrooms, sweetcorn, parsley, rosemary& seasonings.
  • Pile mixture into pepper shells.
  • Replace tops& stand in a closely fitting pan.
  • Pour in the tomato juice& water.
  • Bring to a boil, cover& simmer for 55 to 60 minutes.
  • Carefully lift the peppers out of the cooking liquid& keep warm in a serving dish.
  • Blend the cornstarch with 2 tbsps.
  • of tomato stock.
  • Add to the pot with the seasonings& simmer for 2 to 3 minutes.
  • Hand the sauce around with the peppers.

Nutrition Facts : Calories 146.8, Fat 8.7, SaturatedFat 1.6, Sodium 320.2, Carbohydrate 16.8, Fiber 3.9, Sugar 6.4, Protein 3.8

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