Like most of the food ideas presented here on my blog, this one is super easy and simple to prepare. And tastes oh-so-good!
It takes 20 mins to make this meal happen; perfect timing for a quick after-work dinner. Another bonus- it’s healthy as hell!
And this is how it goes…
3-4 long sweet red peppers
2 unwaxed lemons
1 bag of white buckwheat
1 red onion
1 can of tuna (an option for pescatarians)
Place the buckwheat into boiling water for 15 mins. In the meantime:
set the oven to 200C
Sauté chopped onion in olive oil on a low/medium heat until soft and season with salt,
coarse pepper and juice from 1 lemon and zest.
Add the cooked buckwheat to the pan with the softened onion mixture and stir on low heat for a couple of minutes.
If like myself, you eat fish, add tuna at this moment.
It will give a perfect flavour.
Stuff the peppers with the cooked mixture and tie them with thread. Sprinkle with lemon juice and place on tray with a glug of olive oil.
Bake for 15-17mins. Voilà!
style dispenser 
These peppers look great. Think you could pull this off without tying them? Awesome photos. The charred lemon looks sick!
Thank you @madeinromeblog!
You could stuff the peppers from the top, without cutting them through, although it works much better with the ‘traditional wide” peppers than long ones, which Im using.