Mediterranean stuffed peppers
Dairy Free,  Dinner,  Gluten Free,  Side Dishes,  Vegan

Mediterranean Stuffed Peppers

Servings: 4 pieces

Total Time: approx. 1 hour

Hi my lovely friends!

I have a delicious vegetarian recipe for you guys today that iseasy to whip together and definitely flavorful. It is the perfect dish for #meatlessmonday. I have had these red bell peppers staring at me for the last week. I love stuffing peppers so it just came naturally to do so. Now, you don’t have to use buckwheat. You can use quinoa, rice, or even freekeh. I also recommend red bell peppers over green because its sweeter.

Ingredients

2 red bell peppers cut in half and cleaned out (no stem)

1/2 cup cooked buckwheat (read cooking instructions on package)

1 tsp seven spice

Salt to taste

1 tsp lemon pepper

1/2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

Instructions

Preheat oven to 375 F.

Coat the peppers in olive oil and sprinkle with salt.

Mix together the buckwheat with the spices and olive oil. Add 1-2 tbsp of the buckwheat in the peppers.

Add the stuffed peppers to a baking dish and cover with aluminum. Bake for 40 minutes.

Take them out of the oven and set aside. Top with salad, a salsa or citrus tahini sauce for some tang and freshness! It will elevate the dish. Jerusalem Salad will be in my upcoming ebook!

Enjoy friends!

Mediterranean stuffed peppers
Mediterranean stuffed peppers topped with Jerusalem Salad

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