These peppers stuffed with buckwheat and Portobello mushrooms are very easy to make and are delicious, as their ingredients create a combination as soft as tasty.
The peppers, after being baked, contribute their characteristic sweetness, while the Portobello mushrooms add texture and delicacy to the dish and the buckwheat allows us to obtain high quality protein in the most appetizing way, since as it absorbs the flavors very well, the result is a filling where all the accents of the sofrito are appreciated to perfection.
The main ingredients of this dish make it rich in complete proteins (contains all amino acids ), complex carbohydrates , fiber , flavonoids , beta carotene , lycopene , vitamins A , C , E and group B ( B1 , B2 , B3 , B5 or pantothenic acid , B6 and B9 or folic acid ), calcium , phosphorus , iron , magnesium , potassium , selenium and zinc .
If we also sprinkle some cashew parmesan on top, we will not only benefit from the proteins, essential fatty acids, phytosterols, fiber, vitamins and minerals free of cholesterol that this brings us, but also we will be able to enhance the overall flavor of the dish, causing it to become more intense.
Below you can see what ingredients you need and the steps to follow in order to make different and delicious stuffed peppers.
|For 2 people
- 2 red peppers
- 100 gr. buckwheat
- 1 onion
- 150 gr. portobello mushroom
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 100 ml. white wine
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- vegan parmesan cheese (optional)
- Wash the peppers, cut them in half, remove the seeds and place them on a baking sheet covered with parchment paper. We spread each half with a little oil and roast them for 30 minutes at 175º.
- Put the buckwheat in a saucepan with twice as much water and cook it with a little salt for 20 minutes. After this time, we move away from the fire, we go through water with a strainer so that the grains are loose, we drain and reserve.
- Wash the mushrooms, cut them small and reserve.
- We heat the oil in a large pan and cut the onion very small. When the oil is hot, we toss the onion to poach it. When it is transparent, add the mushrooms, stir and let them be done for 10 minutes.
- After this time, we toss the wheat into the pan, take a few turns and add the spices and the wine. Stir well, let it cook for 10 more minutes, and turn off the heat.
- When we have the roasted peppers, we fill them with buckwheat and mushrooms and, if we want, sprinkle some cashew parmesan on top to get a more intense flavor.
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