Holiday Stuffed Peppers
[Vegan]

For the Peppers:

1. Add boiled water into a pot with buckwheat groats. Add pinch of salt, bring into boil, and cook for 5 to 7miutes. Strain the remaining water and set aside.
2. Sauté mushrooms with black pepper and set aside.
3. Preheat the oven to 400F, 200C.
4. Cut your peppers in half, remove the core, and wash thoroughly.
5. Brush each half with oil and place with cut side down on baking dish.
6. Bake for 15 minutes.
7. In the meantime, sauté shallots and garlic until translucent, add cumin powder and stir few seconds.
8. Add the cooked buckwheat with liquid aminos and stir thoroughly. Reduce the heat and add diced sundried tomatoes, mushrooms, and thyme.
9. Adjust the taste if needed and add 1/2 cup of tomato sauce.
10. Remove the pepper from oven and flip cut side up using thongs. Fill each half by using spoon or ice cream scoop. You may add a scoop of tomato sauce on top of each pepper.
11. Bake for another 10 minutes.
12. Serve with tomato sauce and vegan Parmesan.

For the Tomato Sauce:

1. Sauté shallots and garlic until translucent.
2. Transfer to a blender and blend with sundried tomatoes including the water, salt and cayenne pepper.
3. Transfer to a pot, add the thyme and adjust the taste. Bring to a boil and simmer 5minutes while stirring before serving.