My Greek-style stuffed capsicum (pepper) is a winning meatless Monday feed. The filling made from organic raw whole buckwheat, homemade spicy tomato, chipotle and turmeric sauce topped with a strong greek feta and baked in the oven. Served with a squeeze of fresh lime.
This my friends is hearty meal that even the most meat-eating fanatic will enjoy. It goes really well with lightly dressed green side salad and is perfect to make in bulk to store for lunches this week or dinner.
Tips* Did you know that raw capsicums (red peppers) have the highest rate of vitamin C in any fruit of veggie around (colds & flu you need to be eating these raw). Buckwheat (gluten-free) is a brilliant grain which allows for slow release energy throughout the day. Brilliant for people with diabetes as it helps maintain a steady environment with a slow release of glucose.
Turmeric is the ‘God’ of all spices. Through preliminary and advanced research it is known to be; anti-inflammatory, anti-microbial, anti-cancer, anti-bacterial, anti-fungal. Eat this spice as much as you can. I prefer mine raw where I grate it into curries (try my Dhal here) have it on top of salads and roast chickens with it.
Healthy, thrifty and surprisingly simple to whip together with outstanding results.
1/2 Cup Whole Raw Buckwheat
1/5 Cups Water
2 Lg Red Capsicum
1 Tbsp Coconut Oil
1 Red Onion, finely diced
2 Thumbs Raw Turmeric, finely grated
2 Garlic Cloves, finely chopped
1 Red Chilli, finely chopped
3 Chipotle Chillies in abodo sauce (or 3-4 tsp of chipotle chilli)
1 tin diced tomatoes
Sea Salt & Pepper
1/2 Bunch Coriander Leaves, roughly chopped
1/2 Cup Greek Feta, crumbled
1 Lime, to serve
- Pre-heat oven to 180c. Rinse the buckwheat in a sieve before adding to a medium saucepan with 1.5 cups cold water. Bring to the boil before letting it simmer for about 20-25 minutes (until buckwheat is soft but not mushy)
- Whilst the buckwheat is cooking. Pop the whole red capsicums (stalks and all!) on a baking tray and place in the oven for 5-7 minutes.
- During this time grab a large frying pan, add coconut oil, when melted add onions, garlic and turmeric and lightly fry until soft and fragrant.
- Add the chillies (fresh and chipotle) heat for a further 2-4 minutes.
- Add tin of tomatoes, 1/2 re-fill the tin with cold water and add to sauce mixture. Bring to a boil, then slowly simmer until sauce has thickened (probably around 10-15 minutes) Add salt and pepper. Season to taste
- Take out capsicums, chop in half and remove stalks and seeds. Place back on baking tray.
- Buckwheat should be cooked by now. Remove any excess water by using a sieve. Rinse quickly in cold water, pop to one side.
- If sauce has thickened and all excess water has boiled off. Add the buckwheat to the spicy tomato sauce. Stir well before adding half of the coriander leaves.
- Evenly distribute stuffing into capsicum. Sprinkle with feta and pop into oven for 20-25 minutes. Serve with final sprinkling of coriander and a wedge of lime squeezed over.