BAKED STUFFED CUBANELLE SWEET PEPPER AND REFRESHING BUCKWHEAT GROATS SALAD

Preparation time: 40+ min

Difficulty: medium


Serves 3


For stuffed peppers

Ingredients:

  • 4 large cubanelle sweet peppers

  • 2 leeks

  • 200 g tofu with turmeric

  • 3 zucchini

  • 1 jar diced tomatoes

  • tsp or two of thyme

  • salt and pepper


Halve the cubanelle peppers, remove the seeds and place them upside down (the inside part looking up) on the baking tray covered with a baking paper. Chop the leek, grate tofu and zucchini, and place everything in a large bowl. Add tomatoes and season to taste. Preheat the oven to 180°C. Stuff the peppers and bake them until they are golden brown, for approx. 45 minutes.


For buckwheat groats

Ingredients:

  • 3 cups cherry tomatoes

  • 3/4 cup buckwheat groats

  • 2 cucumbers

  • bunch of parsley

  • salt and pepper


Preheat the oven to 170°C and bake whole cherry tomatoes until they are golden brown. Bake them for about one hour. Cook buckwheat groats al dente in salted water and let them cool. Grate the cucumbers and chop the parsley. Add all ingredients to a bigger bowl, season, and gently mix everything. We sprinkled homemade parmesan cheese on top.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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