Sweet Peppers Stuffed with Buckwheat and Vegetables – Vegan / Vegetarian Recipe Available in three languages.

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Sweet Peppers Stuffed with Buckwheat and Vegetables

Ingredients for 4-5 servings:

7 sweet peppers;

2 cups organic buckwheat, cooked;

Here's the cooked buckwheat recipe: 

http://ioanarecipes.blogspot.ca/search/label/Recipes%20with%20buckwheat;

4-5 ripe tomatoes;

3 cups mushrooms;

6-7 green onions;

½ cup fresh dill;

½ cup fresh parsley;

1 teaspoon iodine-free salt;

½ teaspoon black pepper powder;

1 teaspoon thyme;

½ cup first cold pressed olive oil;

Instructions:

1.      Wash and slice lengthwise five of the peppers and empty the seeds. Spread oil inside and out and place them on an oven tray as little boats.

2.      Cook them in the oven at 350 F, for 30 min.

3.      Meanwhile, wash and take out the seeds of the two peppers left, and dice them in the food processor, together with the mushrooms and greens.

4.      Cut the tomatoes in four and place them in the food processor. Mix on Food Chop first and after on Max Ice Crush, to make tomato juice.

5.      In a large bowl, mix the vegetables, salt, pepper, thyme, buckwheat, tomato juice and the rest of the oil.

6.      Take out the peppers and fill them with the vegetables and buckwheat mixture. Place them back in the oven for 10 minutes, to heat up the vegetables and mix flavours together.

Serve hot or cold and keep refrigerated for up to 4-5 days. Enjoy!