Bell Pepper Stuffed with Buckwheat and Almonds
Not only that bell peppers look great with their brigth colors and firm textures, but they also taste fantastic in so many different recipes and have some mind-blowing nutritional benefits.
This fantastic vegetable has only about 45 calories per one cup but also that one cup provides more than your daily needs for vitamin A and C!
Vitamin C plays an important role in boosting up your immune system, fighting off common colds, keeping the skin young and healthy, and directly helps balance hormones in the body.
Furthermore, bell peppers are known for their high content of beta-carotene – a powerful substance with anti-inflammatory and antioxidant benefits.
Another substance found in bell peppers – capsaicin is known for its multiple health benefits. It directly lowers the bad cholesterol levels, controls inflammation, and reduces the risk of diabetes.
Besides these well-known nutrients found in bell peppers, they are also an amazing source of vitamin B6, E, and several important enzymes such as lutein.
Preparation time: 15 minutes
Cooking time: 45 minutes
4 large bell peppers
¼ cup buckwheat groats
2 tbsp fresh goat's cheese
1 small tomato
1 small onion, diced
1oz almonds, chopped
1 tbsp olive oil
¼ tsp dried celery
¼ tsp garlic powder
½ tsp dried thyme
Salt and pepper to taste
Preheat the oven to 400 degrees F. Grease a small baking dish with some cooking spray or line with parchment paper. Set aside.
Rinse pepper under cold running water and dry with a kitchen towel. Transfer to a cutting board. Using a sharp knife, cut each pepper in half, lengthwise, and remove the stem and seeds.
Rinse again making sure to remove any remaining seeds inside the pepper and pat dry.
Brush pepper halves with olive oil and sprinkle with some salt. Let it sit for a while.
Now, prepare the filling. Place groats in a small pot and pour in enough water to cover.
Sprinkle with some salt and bring to a boil. Stir well once and reduce the heat to medium-low.
Simmer until all the liquid has evaporated and groats have completely softened. Remove from the heat and set aside to cool.
Lightly grease a non-stick frying pan with some oil or cooking spray and heat up over medium heat.
Add onions and saute until translucent, about 5-6 minutes, stirring constantly. Now, add diced tomatoes and pour in about two tablespoons of water (or even unsweetened tomato juice if you have any).
Reduce the heat to low and gently simmer until tomatoes have completely softened.
When done, sprinkle with dried celery, garlic powder, thyme, salt, and pepper to taste.
If the mixture is too sour for your taste, you can add about one teaspoon of sugar (make sure to choose brown sugar, cane sugar, or coconut palm sugar).
Finally, stir in the previously cooked buckwheat groats and goat's cheese. Mix all well and remove from the heat.
Place peppers in the prepared baking dish and stuff each with the tomato mixture. Depending on the size of the peppers, you might have some tomato mixture left – just top the peppers with it.
Bake for 20 minutes or until lightly golden brown on top. Remove from the oven and cool for about 10-15 minutes before serving.
Optionally, top each pepper with one tablespoon of sour cream or Greek yogurt. You can also serve with freshly grated Parmesan cheese.
Nutrition information per serving:
Total Carbs: 37.3g,
Dietary Fibers: 7.9g,
Total Fat: 18.3g