Delicious Vegan Stuffed Peppers filled with kasha, tomatoes, and herbs for a hearty meal.

Scale

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

Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
Add kasha and vegetable broth to the skillet, bring to a boil, then reduce heat and simmer until kasha is tender.
Stir in chopped tomatoes, parsley, red pepper flakes, salt, and black pepper.
Cut the tops off the green bell peppers and remove the seeds. Fill each pepper with the kasha mixture.
Place stuffed peppers upright in a baking dish and cover with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
Serve warm, garnished with extra parsley if desired.

Feel free to customize the filling with other vegetables or grains as desired.

Keywords: Vegan Stuffed Peppers, healthy recipes, kasha, vegan meals