Stuffed Bell Peppers
4 large Bell Peppers
1 cup Quinoa
5 cups Vegetable Broth
6-8 Sun dried Roma Tomatoes
1 medium onion
1 cup Buckwheat Groats
3-4 Garlic cloves
Rosemary, Basil, Oregano to taste
1 cup Tomato Puree
1 egg substitute
Rinse Quinoa well and set aside to drain. Chop onion, garlic, and sun dried tomatoes and set aside. Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim the seedpod off the tops, save the tops.
Heat 2 cups of broth to a boil in a medium sized saucepan. Once broth has reached a boil, dump in the Quinoa and sun dried tomatoes. Cover and bring flame down to simmer for 12 minutes.
Add 1 cup of buckwheat groats to 1 egg substitute 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 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 favorite tomato sauce and mix well. Once mixed, spoon liberally into bell peppers and put pepper 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 Peppers 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.