Ellen's Vegan Stuffed Peppers

Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning about 5 minutes. Add buckwheat; stir until coated about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed about 15 minutes. Add tomatoes parsley red pepper flakes salt and pepper. Cook and stir until heated through about 3 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers cover and steam until tender about 5 minutes.

Stand peppers up in a casserole dish and fill them with the buckwheat mixture.

Bake in the preheated oven until browned about 15 minutes.