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Gluten-Free Buckwheat Pumpkin Peppers

Updated: Oct 30, 2018

Here is a slightly different take on the classic stuffed peppers, with cute jack-o-lantern face. These orange peppers are sweet enough for kids to love, too!

A great Halloween meal to energize after all that rigorous trick-or-treating!


4 large orange peppers, with stems

1 onion, finely chopped

Oil for sauteing

4 garlic cloves, finely chopped

2 cups cooked buckwheat - YES Buckwheat is Gluten Free - read here

1 medium zucchini, grated

1 cup of marinara sauce

1/2 cup gluten-free bread crumbs

1/2 cup grated parmesan cheese

1 egg

Salt and Pepper to taste


Preheat oven to 400 degrees F.

Carefully cut the tops of the peppers, removing the seed cluster. Reserve top. Using a sharp knife, carefully carve the jack o'lantern face, reserving the cut out pepper pieces. Place peppers in a deep casserole dish with about 1/4 cup water. Set aside.

Saute onions, pepper pieces, salt and pepper in olive oil on medium heat until translucent. Add garlic and saute one more minute. Remove from heat.

Combine the buckwheat, zucchini, marinara sauce, egg, gluten free bread crumbs, cheese and onion mixture, mix thoroughly,.

Using a spoon, fill each pepper to the top with the stuffing mixture. Replace the top. Place in oven for 25-30 minutes or until filling is done.

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