Stuffed Bell Peppers with Buckwheat and Cauliflower Sauce
Main Course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This Thermomix® recipe for stuffed bell peppers with buckwheat is a hearty vegetarian main course. In addition to peppers and buckwheat, onions and mushrooms provide a savory filling, rounded off with lemon zest. The preparation time is 90 minutes, including 60 minutes of work, and yields 4 servings. Ideal for a healthy and satisfying meal with a Mediterranean touch.
Ingredients (17 ingredients)
-
4 Stück Bell peppers
-
1 Kaffeetasse Buckwheat
-
small onion
-
2 Stück small diced mushrooms
-
Salt
-
Pepper
-
Spice mix
-
Lemon zest
-
Parsley
-
Olive oil
-
1 Stück finely diced onion
-
2 Stück Garlic cloves
-
2 EL Tomato paste
-
Vegetable broth
-
Cauliflower
-
Lemon zest
-
Almond butter
Preparation (12 steps)
Cook the buckwheat
Add 1 coffee cup of buckwheat and twice the amount of salted water to the mixing bowl and cook for 15 min./100°C/speed 1.
Prepare onion and mushrooms
Peel and halve 1 small onion and place in the mixing bowl. Chop for 3 sec./speed 5. Scrape down the sides with the spatula.
Sauté the mushrooms
Add 2 small diced mushrooms and sauté for 3 min./120°C/speed 1 until the water has evaporated.
Prepare the filling
Season the cooked buckwheat with salt, pepper and spice mix, add some lemon zest and finely chopped parsley and stir in for 10 sec./reverse/speed 2.
Fill the bell peppers
Fill the prepared bell peppers with the filling.
Prepare the sauce
Put 1 finely diced onion and 2 cloves of garlic into the mixing bowl and chop for 3 sec./speed 5. Scrape down the sides with the spatula.
Sauté the sauce
Add olive oil and sauté for 3 min./120°C/speed 1.
Add tomato paste
Add 2 tbsp of tomato paste and sauté briefly for 1 min./120°C/speed 1.
Deglaze the sauce and add the peppers
Deglaze with vegetable broth, add the bell peppers and simmer with the lid closed for 15 min./100°C/speed 1.
Prepare the cauliflower
In the meantime, chop the cauliflower, put it in the Varoma with lemon zest and salt and steam for 15 minutes. Empty the mixing bowl.
Puree the sauce
Puree the sauce finely. 30 sec./speed 8.
Refine the sauce
Add steamed cauliflower, parsley and almond butter and stir in for 10 sec./reverse/speed 2.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
Tags
Allergens
- Celery
- Mustard
- Almonds
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Aromatisches Ofengemüse
Hauptgericht
Asiatische Gemüsepfanne
Hauptgericht
Gemüse-Pommes
Hauptgericht
Gemüse-Frittata
Hauptgericht
Gefüllte Paprikaschoten mit Buchweizen und Blumenkohlsoße
Hauptgericht
Rührei mit Gemüse
Hauptgericht
Linsenbällchen mit Gemüse
Hauptgericht
Kartoffel-Sellerie-Stampf mit Gemüse-Stippe
Hauptgericht