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Sausage and Leftover Buckwheat Stuffed Peppers
with green lettuce side salad

Active: 20 minTotal: 40 min

Stuffed peppers are a classic dinner. Tonight's feature sausage, leftover buckwheat, and beans for lots of textures and flavors.
Smarts: You can stuff peppers with anything! It's such a versatile dish. Just bake for 10 to 15 minutes!



Sausage and Leftover Buckwheat Stuffed Peppers:
  • Garlic - 2 cloves, minced
  • Onions, small - 1, diced
  • Bell peppers, any type (good for stuffing) - 4, tops sliced off for easy stuffing
  • Sausage, cooked (pick your fave type) - 2, diced
  • Cannellini beans (14 oz / 397 g can) - 1 can, rinsed and drained
  • Cooking oil - 1 Tbsp
  • Leftover cooked buckwheat - ~2 cups
  • Dried herbs (like basil, Italian seasoning, parsley, oregano) - 1 tsp
  • Crushed tomatoes - 1 1/2 cups
Green Lettuce Side Salad:
  • Green lettuce - 1/2 head, chopped
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic / Onions / Peppers / Sausage - Prep as directed. (Can be done up to 3 days ahead)
  2. Green lettuce - Prep as directed.
  3. Beans - Rinse and drain.


  1. Heat oven to 375F (or 190C) degrees.
  2. Heat a skillet or saute pan over medium-high heat. Add cooking oil and then garlic and onions to heated oil with some salt and pepper. Saute for ~2 minutes, until softened.
  3. Next fold in sausage, beans, leftover buckwheat, dried herbs, and crushed tomatoes. Saute for 3 to 5 minutes.
  4. Brush the outside of the peppers with some cooking oil and then place pepper halves into a baking dish or onto a sheet pan. Sprinkle with salt and pepper and then divide filling into peppers.
  5. Transfer to oven, and roast for 10 to 12 minutes (if you’re a cheese fan and have some cheese in your fridge, sprinkle on in the last half of cooking).
  6. While peppers are roasting, whisk vinegar, Dijon, maple syrup and cooking oil. Season to taste with salt and pepper.
  7. When peppers are done, toss vinaigrette with green lettuce and enjoy!

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This meal has 37 reviews

kids loved it! I added some spinach.

By: Meredith
Posted: Jun 22, 2017
Diet: Original

Has potential, but needs more flavor. Might try a bolder sausage next time and canned crushed tomatoes, since I had to substitute with fresh chopped tomatoes. Needs double the cooking time in my oven. 20-30 minutes. Oldest daughter liked it, youngest thought it was ok, hubby commented positively that it was "nice and light"... I froze the leftover filling to pack in kids' lunches next week.

By: Felice
Posted: Jan 05, 2017
Diet: Original

Easy enough to make, but the flavor wasn't quite there for me.

By: Amy
Posted: Nov 04, 2016
Diet: Original

Made with white kidney beans instead & froze extra

By: Denica
Posted: Oct 05, 2016
Diet: Original

Delicious! I made 8 servings and froze 4. Lot of extra stuffing!

By: Danica
Posted: Aug 02, 2016
Diet: Original

This is our absolute favorite. They freeze well, which makes for easy, quick lunches. We have these about every other week and never get sick of them. I use salsa spiced canned tomatoes for a little extra heat.

By: Lizzy
Posted: Jul 01, 2015
Diet: Paleo