Baked Green Peppers with Tofu and Buckwheat

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the buckwheat groats, reduce the heat to low, cover, and simmer for about 15 minutes or until the buckwheat is tender and the liquid is absorbed. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring frequently. Stir in the cooked buckwheat, soy sauce, dried oregano, dried basil, salt, and pepper. Mix well to combine and cook for another 2-3 minutes. Remove from heat.
4. Preheat your oven to 180°C (350°F). Wash the green bell peppers, cut them in half lengthwise, and remove the seeds and membranes.
5. Arrange the pepper halves in a baking dish. Spoon the tofu and buckwheat mixture into each pepper half, pressing down gently to fill them completely.
6. Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and slightly browned on top.
7. Garnish with fresh parsley if desired. Serve the baked green peppers hot and enjoy!