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. :)

Ingredients
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.