Buckwheat Bell Peppers Recipes

SALAD-STUFFED BLACKENED PEPPERS

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.

BUCKWHEAT BELL PEPPERS

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.

BUCKWHEAT PEPPER CRISPS

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.)