BUCKWHEAT STUFFED RED PEPPERS

Time of preparation: 40+ min

Difficulty: medium


Serves 4


Ingredients:

  • 8 middle-sized red peppers


For the filling

Ingredients:

  • 1/2 cup buckwheat

  • 200 g smoked tofu

  • 1 leek

  • bunch of fresh marjoram

  • 1 tsp sweet paprika

  • 500 ml tomato puree

  • salt and pepper

  • bunch of parsley



Cut the peppers lengthwise and remove the seeds. Place skin-side down onto a baking tray. Cook buckwheat so that the grains still have some bite in them. Finely slice the leek and blend tofu in a food-processor. Pluck marjoram leaves from the sprigs and mince them. Put all the ingredients for the filling in a bigger bowl and combine thoroughly. Taste it and season, if necessary. Fill the peppers with the mixture and bake at 180°C for about 40 minutes or until they get a lovely crust. Garnish with chopped parsley.


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



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