Now here is a great recipe for those who are looking for an anti-oxidant rich meal. I love capsicums (bell peppers or also known as red peppers) because they taste so sweet. Try to eat them like you would an apple or pear. Capsicums are one of the healthiest vegetables you can eat for many reasons, so do develop a taste for them. Grow them in summer, they love basking in that hot sunshine. I also find them superb when roasted in the oven, and then soaked in olive oil. This recipe utilises both buckwheat and quinoa and is protein rich as well. You will love it as much as I do I’m sure.
- 4 Large red capsicums
- 1 cup quinoa
- 1 cup buckwheat groats
- 5 cups vegetable broth
- 6-8 sun dried tomatoes
- 1 medium sized onion
- 3-4 garlic cloves
- Fresh rosemary, basil, oregano to taste
- 1 cup tomato puree
- 1 egg white
- Rinse Quinoa well and set aside to drain.
- Chop onion, garlic, and sun dried tomatoes and set aside.
- Cut tops off of the capsicums and remove all the seeds. Trim the seed pod off the tops and save the tops of the capsicums.
- Heat 2 cups of broth to a boil in a medium sized sauce pan. Once broth has reached a boil put in the Quinoa and sun dried tomatoes.
- Cover and simmer for 12 minutes.
- Add 1 cup of buckwheat groats to 1 egg white and mix until groats are coated.
- Turn mixture into a dry frying pan and cook over medium heat for 2-3 minutes stirring well to keep groats separated.
- After 2-3 minutes add a cup and a half of broth, onion, garlic and other spices.
- Cover and simmer for 10-12 minutes, stirring occasionally.
- Take Quinoa from stove and drain, saving vegetable stock (you’ll need it in a minute) Place Quinoa in a bowl and add the buckwheat groats once they have finished.
- Add 1 cup of tomato puree your favourite tomato sauce and mix well. Once mixed, spoon liberally into the capsicums and put the capsicum tops back on.
- Take left over broth and put into large pot with steamer tray. Add broth or water until water just touches bottom of steamer rack and place the stuffed capsicums into pot. Secure lid and place on stove. Bring to a boil then let simmer for 20-30 minutes, until peppers are very soft. Serve.
This is one of those dishes that tend to taste even better the next day!