📝 About This Recipe
This soulful dish draws inspiration from the rustic traditions of Eastern Europe, where earthy buckwheat kasha is celebrated for its nutty depth and nutritional prowess. Each vibrant bell pepper is filled with a savory blend of toasted groats, umami-rich mushrooms, and aromatic herbs, then slow-simmered in a rich, garlic-infused tomato broth. It is a hearty, gluten-free masterpiece that offers a sophisticated textural contrast and a comforting warmth perfect for cool evenings.
🥗 Ingredients
The Peppers
- 6 large Bell Peppers (mixed colors, tops removed and seeded)
The Buckwheat Filling
- 1 cup Buckwheat Groats (Kasha) (toasted variety preferred)
- 1.5 cups Vegetable Broth (for simmering the buckwheat)
- 8 ounces Cremini Mushrooms (finely diced)
- 1 medium Yellow Onion (finely minced)
- 1 large Carrot (grated)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh Dill (chopped)
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 pinch Sea Salt and Black Pepper (to taste)
The Braising Sauce
- 15 ounces Tomato Purée (canned or fresh passata)
- 1 cup Vegetable Broth (to thin the sauce)
- 2 pieces Bay Leaf
- 1 teaspoon Honey or Sugar (to balance acidity)
For Garnish
- 1/2 cup Sour Cream or Greek Yogurt (for dolloping)
- 1 tablespoon Fresh Parsley (chopped)
👨🍳 Instructions
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1
Rinse the buckwheat groats under cold water. In a small pot, combine buckwheat and 1.5 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Fluff with a fork and set aside.
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2
While the buckwheat cooks, prepare the peppers. Slice off the tops (reserve them) and remove the seeds and membranes. If the peppers won't stand upright, slice a tiny bit off the bottom without creating a hole.
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3
Heat olive oil in a large skillet over medium heat. Add the minced onion and grated carrot, sautéing for 5-6 minutes until softened and golden.
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4
Add the diced mushrooms to the skillet. Cook for 8 minutes until the mushrooms have released their moisture and turned a deep brown.
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5
Stir in the minced garlic, smoked paprika, salt, and pepper. Cook for another 60 seconds until fragrant.
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6
In a large mixing bowl, combine the cooked buckwheat, the sautéed vegetable mixture, and the fresh dill. Mix thoroughly and adjust seasoning if necessary.
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7
In a separate jug, whisk together the tomato purée, 1 cup of vegetable broth, and the honey/sugar to create the braising sauce.
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8
Stuff each pepper generously with the buckwheat mixture, pressing down gently to ensure they are full. Place the 'caps' back on the peppers.
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9
Place the stuffed peppers upright in a deep baking dish or a Dutch oven where they fit snugly together.
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10
Pour the tomato braising sauce into the bottom of the dish around the peppers. Add the bay leaves to the sauce.
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11
Cover the dish tightly with a lid or aluminum foil. Bake at 375°F (190°C) for 40-45 minutes, or until the peppers are tender when pierced with a fork.
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12
Remove from the oven and let rest for 5 minutes. This allows the juices inside the peppers to settle.
💡 Chef's Tips
To ensure the buckwheat doesn't get mushy, toast raw groats in a dry pan for 2 minutes before boiling until they smell nutty. If you want a richer filling, add 1/2 cup of crumbled feta or goat cheese to the buckwheat mixture before stuffing. Make sure to grate the carrots rather than chopping them; they melt into the filling and provide a subtle sweetness. For a meat-eater's version, you can replace half the mushrooms with ground beef or pork, browning it with the onions.
🍽️ Serving Suggestions
Serve each pepper with a generous dollop of cold sour cream or smetana to contrast the hot tomato sauce. A side of crusty rye bread is essential for mopping up the flavorful braising liquid. Pair with a crisp, dry white wine like a Pinot Grigio or a light pilsner beer. A simple cucumber and radish salad with a vinegar dressing provides a refreshing crunch alongside the soft peppers.