Tuesday 27 November 2007

Vegetarian Stuffed Peppers Recipe

If you love roasted vegetables then this recipe is for you!

My stuffed peppers recipe is very delicious, packed with flavours and healthy too.

This recipe really is a filling meal and you don't really need anything else on your plate. I used one of each colour pepper/capsicum and each one gave a different taste it was wonderful!

Not only is this recipe so very good for you and so very delicious in taste, it is a beautiful dish that is a delight to serve up for other people and watch their faces light up when they see how colourful it is. :)

1 Large Yellow Capsicum/Pepper
1 Large Red Capsicum/Pepper
1 Large Green Capsicum/Pepper
1 Tomato (diced small)
1/2 Cup Buckwheat
1/4 Red Onion (diced small)
1 Zucchini/Courgettes (diced small)
Sweet Red Pointed Pepper (diced small)
Salt and Pepper
Olive Oil

(Slice the lids/tops off all of your 3 peppers and de-seed the inside and the seeds from the lid/top also)

'note...If you can not use buckwheat in this recipe then rice will work just as good, do try to use buckwheat though as it has a wonderful flavour in this recipe.'

Getting Started...

First place your buckwheat into a pan of water and bring to the boil, simmer then for 10 minutes or until soft in texture. Drain your buckwheat in a sieve then return to your pan on a medium heat, keep stiring well until your buckwheat starts to loose its moisture and becomes more bulky. Turn off heat add a little salt(not too much as you add more soon) and put to the side.

In a little olive oil fry your onions for a few minutes then add your tomatoes, cook for a few more minutes until they start to soften. Add your zucchini/courgette then sweet pointed pepper and stir well. Place a lid on and simmer on low for 15-20 minutes or until your vegetables have softened.

Once your vegetables have cooked and softened take off the heat, add some salt and pepper to taste. Add your buckwheat, mix well.

Take your empty capsicum/peppers and fill up to the brim with your vegetable buckwheat mixture.

Place on your lid drizzle with a little olive oil and place into a pre heated oven at 180C for 10-20 minutes or until your peppers/capsicums are cooked and a little golden on the edges.

Your stuffed peppers/capsicums are ready. Take them out and serve them as they are or with accompaniment of your choice.

Enjoy Jeena's Stuffed Peppers Recipe. :)

I hope your liked my Vegetarian Stuffed Peppers Recipe!

Why not check out some more of Jeena's Vegetarian Recipes here:

Click here for Vegetarian Lasagna Recipe

Click here for Vegetarian Bolognese Sauce Recipe

Click Here for Vegetarian Stir Fry Recipe

Click here for Vegetable Curry Recipe


Anonymous said...

Jeena- this recipe looks wonderful, I love the mix of the different peppers. very nice recipe.


Kribha said...

I do a similar stuffed capsicum with potato. Never tried buckwheat before. will look for it soon. Thanks dear for sharing this.

FH said...

I would like some meat in there but fabulous recipe, looks so colorful!:))

Tracy Tan said...

your food is also a feast for the eyes :)

bha said...

Your stuffed peppers look wonderful....nice idea for a party actaully an extravagant one...will surly try once....:)

Finla said...

So colourful. Never done filled pepers? I do it with Zuchinni.
Looks really good.

Irene said...

That rich and colors are so beautiful!!


Chef Jeena said...

Karla,Kribha,Asha,Tracy Tan,bhags,Happy cook,Irene thankyou for your lovely comments I appreciate it, thanks again for stopping by my blog. :)

Anonymous said...

Hi Jeena, I made the stuffed peppers yesterday- they were just great! In a week Orthodox Lent will start, which is strictly vegan, so I will try some more recipes :-)

Anonymous said...

they look and taste great :)