| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
4
|
- 10 scallions chopped
- 3 cups buckwheat
- 3 cups water lukewarm
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 cup mint leaves finely chopped
- 1/2 cup olive oil Greek extra virgin
- 16 bell peppers green, small (or 8 large bell peppers)
- 3 cups water lukewarm
- 1/2 tablespoon salt
- 1/2 cup olive oil Greek extra virgin
Ingredients
For the filling
For the peppers
|
|
- Pick out bell peppers that are about the same size. Wash the peppers, cut in half, Now there are two ways to cut a pepper for stuffing (I used both): the first one is to lay the pepper on its side, cut the top stem section of the pepper off and using a knife remove seeds; the second way is to cut the pepper in half vertically right through the middle of the stem and the bottom of the pepper and using a knife cut away the pith and seeds.
- Clean the scallions, remove the thin skin, cut the top and chop. Wash the fresh mint leaves under running water and chop them. Get all your ingredients ready.
- In a large, deep skillet sauté the chopped scallions with some lukewarm water over medium heat for about 5' until they are very soft.
- Add the buckwheat and pour 3 cups lukewarm water.
- Let it cook until all the liquid has been absorbed, 5'. Season with salt and pepper while stirring occasionally with a wooden spoon. When the liquid is absorbed, add the mint leaves and pour the olive oil. Stir to mix and immediately remove from heat.
- Preheat the oven to 200°C or 400°F.
- Use olive oil to grease a casserole dish. Spoon an equal amount of filling into each pepper and place each pepper in the casserole dish. Pour some extra olive oil over the stuffed peppers. Mix 3 cups of lukewarm water and 1/2 teaspoon of salt in the same deep skillet that you prepared the filling, pour the mixture at the bottom of the dish carefully.
- Cover it with aluminum foil or lid and bake for 30'. Then take off the aluminum foil or lid, and bake for another 20' until the tops of the stuffed peppers turn to light brown or until the buckwheat inside the halved stuffed peppers turns golden and crispy.
Buckwheat
Buckwheat is very healthy, easy to prepare, gluten-free so it is safe for people with gluten sensitivity and tasty. It has a distinctive nutty flavor. Buckwheat is commonly used in western Asia and eastern Europe.
What to serve with peppers stuffed with buckwheat?
If you are vegan, you cannot go wrong with a summer tomato salad side dish with a few leaves of fresh oregano.
If you are a vegetarian, pair them with a herbed Greek yogurt sauce. The recipe for a herbed Greek yogurt sauce is super easy: combine 1 cup Greek yogurt with 1 cup minced cucumber, 1/4 teaspoon salt, 2 tablespoons Greek extra virgin olive oil and 1/2 cup finely chopped mint leaves.
Vintage Greek recipe
Stuffed peppers is a vintage Greek recipe and they are known as yemista or gemista.
Gluten-free
Peppers stuffed with buckwheat is a gluten-free dish! If you're on a gluten-free diet, do miss out on life's simple pleasures, the summery vegan peppers stuffed with buckwheat.