Stuffed tomatoes, with buckwheat and vegetables


Summer, delicious, easy, healthy, fast, light recipe for the whole family. Can you think of anything better?


  • 12 tomatoes tight for filling
  • 1 cup buckwheat
  • 1 eggplant cut into small pieces
  • 1 carrot cut into small pieces
  • 2 small zucchini cut into small pieces
  • 1 red pepper cut into small pieces
  • 1 green pepper cut into small pieces
  • 1 yellow pepper cut into small pieces
  • 1 chopped leek
  • 1 chopped onion
  • 2-3 mushrooms cut into small pieces
  • 2 cloves garlic puree
  • Or a bunch of chopped parsley
  • 3-4 chopped mint leaves
  • Melt the flesh of the tomatoes in a blender
  • Salt, pepper, oregano, sugar
  • Olive oil


  1. Empty our tomatoes, season with salt and pepper and sprinkle with a little sugar
  2. Then melt their flesh in the blender.
  3. In a saucepan, sauté the onion, leek and carrot, then the peppers, the aubergines, the zucchini, the mushrooms and finally the garlic together with the buckwheat. Add 2/3 of the tomato, season with salt and pepper, add a little sugar and let it simmer for 10 minutes.
  4. Then remove the pan from the heat, add our herbs, mix and fill our tomatoes.
  5. In a bowl, mix the remaining tomatoes with olive oil, salt, pepper and oregano.
  6.  Pour over our tomatoes and put them in a preheated oven for an appetizer at about 180.

The wonderful vegetables that were used for the recipe are from the company Karantinos SA.

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