These peppers lack meat, but not flavor. If your kid doesn’t eat vegetables, he or she is very likely to feel a lot warmer towards these stuffed peppers (I don’t know the reason for it.)


Bell Peppers 6 (pick plump ones)

Cooked grain 2 cups ( I used buckwheat, but virtually any grain will work)

Onion, chopped 1 large

Carrots, shredded 1 cup

Mushrooms, sliced 1 cup

Parsley, chopped 3/4 cup

Tomatoes, chopped 6 medium

Olive oil 3/4 cup

Braggs, paprika to taste

Garlic, chopped 5 cloves

optional: tofu, cubed 1 cup

optional: pumpkin seeds 1 cup

Preheat the oven to 375 degrees Fahrenheit.

Clean out the peppers, like on the photo.

On the large frying pan, warm up half the amount of olive oil and the Bragg’s and sautee the onions. Add the mushrooms and the tofu, if using it. Cook on high flame for about 3-5 minutes, stirring constantly. Add the parsley, the carrots, the remaining oil and the tomatoes. Let everything simmer for another five minutes. Add the garlic, the paprika, the pumpkin seeds, if using them and the cooked grain. Mix well and simmer for another minute.

Stuff the peppers with the contents of the frying pan. Arrange the peppers in a baking dish with a lid. Put the  remaining stuffing around the peppers and cover with the lid.

Bake for 25-35 minutes, or until the peppers get softer, but not mushy. Serve with vegan sour cream or simply as is.