Vegan Stuffed Peppers

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion is soft 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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stand peppers up in a casserole dish and fill them with the buckwheat mixture.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until browned, about 15 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)