Stuffed peppers are often prepared with minced meat and spices. This version is lighter and perfect for summer. Buckwheat is an excellent source of protein as well as being gluten-free.
These stuffed peppers can be prepared in advance and stored in the freezer for up to three months. They will not lose their excellent flavour and perfect texture.
The combination of spices and ingredients used in this recipe is inspired by Mexican cuisine. The secret to the success of this dish is to be generous with the seasonings.
For about 3 stuffed peppers, preparation time 15 minutes, cooking time 50 minutes:
- 120g buckwheat
- 3 peppers
- 200g cherry tomatoes
- 1 fresh spring onion
- 1 lemon, zest and juice
- 1 clove of garlic
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon of smoked paprika
- Hot chilli
- Grated cheese
- Salt and pepper
- Extra virgin olive oil
- Fresh herbs for garnish
1 – Boil the buckwheat in abundant salted water. It will take you about 20-25 minutes. Meanwhile, cut the peppers in half, through the stem, and remove the seeds. Arrange them on a baking sheet and add salt.
2 – In a bowl, combine the cooked buckwheat, cherry tomatoes, chopped garlic, paprika, chilli, lemon zest and juice, thinly sliced spring onion and soy sauce. Mix everything.
3 – Finally, add the cheese, mix and fill the peppers. Garnish with more cheese, a drizzle of oil and bake for about 30-35 minutes at 180° C. Serve with fresh herbs and lemon zest.
– Thanks to the salt, the pulp of the peppers will be softer, bringing flavour and making the cooking process faster.
– For best result, boil the buckwheat “al dente”.