Today’s recipe comes from Rosie at By Rosie (formerly The Rosedog Blog)…
“My Greek-style stuffed capsicum is a winning meatless feed. The filling is made from 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.
Raw capsicums have the highest levels of vitamin C in any fruit or veggie around (sufferers of colds and flu, you need to be eating these raw). Buckwheat (gluten-free) is a brilliant seed which allows slow release energy throughout the day. Perfect for people with diabetes, it will help maintain a steady environment with a slow release of glucose. Turmeric is the God of all spices, known to be anti-inflammatory, anti-microbial, anti-bacterial and anti-fungal.”
- ½ cup whole raw buckwheat
- 1.5 cups cold water
- 2 Lg Capsicum
- 1 Tbsp coconut oil
- 1 red onion, finely diced
- 2 Thumbs raw turmeric, finely grated
- 2 garlic cloved, minced
- 1 red chilli, finely chopped
- 2-3 chipotle chillies in abodo sauce (or 3-4 tsp chipotle chilli)
- 1 tin diced tomatoes
- Sea salt and pepper
- ½ bunch coriander leaves, roughly chopped
- ½ cup Greek feta, crumbled
- 1 Lime, squeezed (to serve)
- 2 Tbsp Greek Yoghurt (optional 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) and 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.
- Remove capsicums from oven, chop in half and remove stalks and seeds (be careful not to burn hands). 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. Optional couple of dollops of Greek yoghurt to serve.