Buckwheat is a fantastic gluten free substitute, Don’t let the name mislead you, its actually a fruit and highly nutritious. On my recent trip to Nepal I couldn’t get enough of it and I looks so beautiful growing in the high mountain fields.

Recipe

2 bell peppers tops cut out and seeds removed

1 cup buckwheat

2-3 cups water

½ stock cube

½ cup dried shitake mushrooms

1 clove garlic minced

½ tsp cinnamon

1 heaped tsp tahinni

1 tsp smoked paprika

1/3 cup raisins

½ cup sunflower seeds

¼ cup sesame seeds

Salt and pepper to taste

Preheat your oven to 180 celcius

Bring water to simmer and add buckwheat and stock cube. Simmer for 10mins, add extra water if mixture starts to boil dry

Dice shitakes, raisins and garlic and add to buckwheat, cook for a further 10 mins

Remove mixture from the heat and mix in all other ingredients, and season to taste

Stuff mixture into peppers and arrange on a lightly oiled baking dish, you can wedge them in together to keep them upright.

Bake for 30 mins until peppers are soft

Serve warm with a spicy chutney