Blackened peppers stuffed with lettuce

Introducing our delicious “Blackened Peppers Stuffed with Salad” recipe, perfect for vegetarian barbecues! These peppers are known for their irresistible smoky flavor, which comes from the art of blackening their skin. We recommend making the delicious buckwheat salad in advance so that you can come out ahead with ease. Packed with nutritious ingredients and full of savory goodness, this dish is sure to be a hit at your next gathering. So fire up the grill, prep the peppers, and get ready for a delicious vegetarian treat!


  • 120g buckwheat
  • 4 tbsp olive oil
  • 2 medium red onions, sliced
  • 1 small garlic clove, crushed
  • 1 ½ tsp za’atar (or use a mixture of cumin and coriander)
  • 1 tbsp light brown soft sugar
  • 2 tbsp red wine vinegar
  • 20g pistachios, roasted
  • 20g hazelnuts, roasted and roughly chopped
  • 3 thick Medjool dates, finely chopped
  • ½ small package flat-leaf parsley, chopped
  • 3 large red peppers

Preparation steps

  1. Bring a large pot of salted water to the boil.
  2. Add the buckwheat to the boiling water.
  3. Cook the buckwheat for 10-12 minutes, until tender but with some bite.
  4. Drain the cooked buckwheat and set aside.
  5. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat.
  6. Add the onions to the pan and cook for 5-7 minutes or until softened.
  7. Add garlic and za’atar and cook for another minute.
  8. Stir in the sugar and cook for another 3 minutes.
  9. Add the red wine vinegar to the pan and stir well.
  10. Mix the caramelized onions with the cooked buckwheat.
  11. Add the remaining olive oil, nuts, dates and half of the parsley to the buckwheat mixture.
  12. Season the mixture with salt and pepper.
  13. Wrap the peppers in foil packets.
  14. Place the wrapped peppers on a hot grill for 20 minutes, turning occasionally.
  15. Alternatively, you can place the peppers on a baking tray and cook in the oven at 200°C/180°C fan/gas mark 6 for 20 minutes without using foil.
  16. Remove the foil from the peppers.
  17. Cut off the top of each pepper, being careful not to cut all the way through.
  18. Remove the seeds from the peppers.
  19. Stuff the peppers with the buckwheat mixture.
  20. Serve the stuffed peppers garnished with the remaining parsley.

Nutritional Information

271 12g 2g 32g 18g 6g 5g 0.1g

Equipment and tools

To make this Salad Stuffed Black Peppers recipe, you will need the following equipment and tools:

  • sheet
  • frying pan
  • Small bowl
  • Knife
  • dulcimer
  • Tongs

Allergen information

This salad-stuffed blackened pepper recipe may contain the following allergens:

  • Pistachios
  • hazelnuts

Please check the packaging of the ingredients used to ensure they are suitable for your dietary needs.

Storage and leftovers

If you have leftovers from the salad-stuffed black peppers, you can store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place the peppers in a preheated 350°F (180°C) oven for about 10-15 minutes or until heated through.

Health Benefits of Salad Stuffed Black Peppers

When it comes to healthy and delicious meals, the salad-stuffed blackened pepper recipe is a winner. It not only satisfies your taste buds but also offers numerous health benefits. Let’s explore some of the key ingredients and how they contribute to your well-being.


One of the main ingredients in this recipe is buckwheat, a highly nutritious pseudo-cereal. Buckwheat is gluten-free and rich in fiber, protein and essential amino acids. It promotes digestion, helps maintain healthy blood sugar levels and supports heart health.

olive oil

Using olive oil in this recipe provides a dose of healthy fats. Olive oil is a staple of the Mediterranean diet and is known for its numerous health benefits. It is rich in monounsaturated fatty acids, which have been linked to reduced inflammation, improved heart health and better brain function.

Za’atar (or cumin and coriander)

The aromatic spice mixture Za’atar, or the alternative mixture of cumin and coriander, not only enhances the taste, but also provides health benefits. These spices are rich in antioxidants known for their anti-inflammatory properties. They can support general well-being and help strengthen the immune system.

Nuts and dates

Pistachios, hazelnuts and Medjool dates used in this recipe add delicious crunch and natural sweetness. These ingredients are excellent sources of vitamins, minerals and healthy fats. Nuts provide heart-healthy monounsaturated fats, while dates provide a good dose of fiber and antioxidants.

Red pepper

The star of this recipe, the large red peppers, are not only visually appealing but also packed with nutrients. Red peppers are low in calories but rich in essential vitamins like vitamin C and vitamin A. They are also an excellent source of antioxidants, which can help protect against chronic diseases.

So next time you make salad-stuffed blackened peppers, you can enjoy their deliciousness while reaping the benefits of these healthy ingredients. Whether it’s improving heart health, aiding digestion, or boosting the immune system, this recipe has it all.

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