I love all the fresh produce available this time of year! Sure, peppers are easily sourced in the grocery store year around, but nothing compares to the sweet, vibrant flavour of in-season, locally grown organic peppers. Summer is a time when fresh vegetables and herbs are abundantly available, and I like to make the most of it. And what better way than to showcase these beautiful bells than by roasting them whole, filled with something delicious?
I have an ongoing love affair with buckwheat. It’s really an excellent grain alternative, as it gives you all the chewy satisfaction you’d get from any other grain, but without any gluten and a lot more nutritional enrichment. Buckwheat is full of antioxidants, fiber, protein, amino acids, and magnesium. It has a texture similar to barley, and is very easy to cook. When combined with aromatic veggies like carrot, onion and garlic, and given a little extra green power with spinach, this buckwheat stuffing really makes these peppers the star of the show!
This recipe is great on its own, or on top of a big bed of greens for a healthy, fun salad. As always, remember- eat well to live well!
- 4 Peppers
- 1 cup Buckwheat
- 1/2 Carrot, diced
- 1/2 Onion, diced
- 2 cloves Garlic, minced
- Handful of Spinach
- Fresh Parsley
- Black pepper
- Himalayan pink salt
- Coconut oil
1. Preheat oven to 180C (375F)
2. Slice the tops off of the peppers, and carefully scoop out the seeds. Brush coconut oil on all sides of the peppers, and roast for 15 minutes. Once cooked, allow to cool slightly while you move on to the next steps.
3. Cook buckwheat in 2 cups of boiling water until soft.
4. In a medium sized skillet, saute the onion, garlic and carrot with the coconut oil for about 3 minutes, until translucent and fragrant. Add the spinach, and allow it to wilt down, stirring often. Add the buckwheat, and stir continuously for 3 minutes, making sure it’s evenly coated. Season with salt and pepper.
5. Stuff the peppers with the warm buckwheat mixture. Garnish with parsley. Serve immediately.