Buckwheat Bell Peppers Recipes

Steps:

• Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
• Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• Bring a large pan of salted water to the boil and add the buckwheat. Cook for 10-12 mins until tender but with a little bite, then drain and set aside.
• Heat 2 tbsp of olive oil in a medium frying pan over a medium heat. Add the onions and cook for 5-7 mins or until beginning to soften. Tip in the garlic and za'atar, and cook for a further 1 min. Stir in the sugar, cook for 3 mins more, then stir in the red wine vinegar. Tip the caramelised onions into the buckwheat and combine well. Add the remaining olive oil, the nuts, dates and half the parsley, then season well.
• Wrap the peppers in foil parcels and put on the barbecue for 20 mins, turning every so often. (Alternatively, put the peppers on a baking tray and cook in the oven for 20 mins at 200C/180C fan/gas 6 - but don't use foil as you want them to get some colour.)
• Remove the foil and slice the top off each pepper, being careful not to cut all the way through. Remove the seeds and fill with the buckwheat mixture. Serve garnished with the remaining parsley.

Steps:

• Wipe peppers& slice off their tops& remove pith& seeds.
• Heat oil& fry the onion for 8 to 10 minutes, until golden.
• Add brazils& buckwheat.
• Fry for a further 5 minutes.
• Stir in the mushrooms, sweetcorn, parsley, rosemary& seasonings.
• Pile mixture into pepper shells.
• Replace tops& stand in a closely fitting pan.
• Pour in the tomato juice& water.
• Bring to a boil, cover& simmer for 55 to 60 minutes.
• Carefully lift the peppers out of the cooking liquid& keep warm in a serving dish.
• Blend the cornstarch with 2 tbsps.
• of tomato stock.
• Add to the pot with the seasonings& simmer for 2 to 3 minutes.
• Hand the sauce around with the peppers.

Steps:

• Preheat oven to 350°F.
• Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
• Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.
• Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.
• Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)