Stuffed peppers

Ingredients for 3 servings:

• 6 medium-sized bell peppers
• 400 g buckwheat, well cooked
• 2 medium-sized onions, chopped
• 2 tbsp coconut oil
• salt and pepper
• 2 m.-sized carrot(s)
• 10 m.-sized tomatoes
• 1 handful of peas
• some thyme
• salt and pepper
• some fresh parsley, roughly chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

valuable plant-based

Place the cooked buckwheat in a bowl. Sauté the chopped onions in coconut oil and stir into the buckwheat, season with salt and pepper, and mix well. Wash and deseed the peppers, cut off the tops and stems. Stuff the peppers with the prepared buckwheat, cover with the lids, and place the peppers in an ovenproof dish. Wash the tomatoes, halve and quarter them, and remove the stems. Puree the tomato quarters in a blender or with an immersion blender and place in a saucepan. Peel and finely chop the carrots and add them to the tomato sauce. Add the peas and bring everything to a boil. Season with salt and pepper, add a little thyme, and pour the sauce over the peppers. Place the dish in the oven at 180°C (top/bottom heat) for 30-45 minutes. Sprinkle with coarsely chopped parsley before serving. Enjoy!