Vegan Stuffed Peppers

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons minced garlic
• 0.5 cup kasha (toasted buckwheat groats)
• 1.25 cups vegetable broth
• 2 tomatoes, chopped
• 0.25 cup chopped fresh parsley
• 0.5 teaspoon red pepper flakes, or to taste
• salt and ground black pepper to taste
• 4 large green bell peppers

Steps

1. Set a saucepan over medium-high heat and heat the oil. Add the onion and garlic and cook, stirring, for about 5 minutes, until the onion is soft without browning. Stir in the buckwheat and continue stirring for about 1 minute, until coated. Pour in the broth and bring to a boil, then simmer for about 15 minutes, until the liquid is absorbed. Add the tomatoes, parsley, red pepper flakes, salt, and pepper and cook, stirring, for about 3 minutes, until heated through.
2. Heat the oven to 350 degrees F (175 degrees C).
3. Cut off the pepper tops and remove the seeds. Fit a saucepan with a steamer insert and add water to just below the insert's bottom. Bring the water to a boil, add the peppers, cover, and steam for about 5 minutes, until tender.
4. Place the peppers upright in a casserole dish and stuff them with the buckwheat mixture.
5. Bake in the preheated oven for about 15 minutes, until browned.