Servings: 4 pieces
Total Time: approx. 1 hour
Hi my lovely friends!
I have a delicious vegetarian recipe for you guys today that
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
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!