Heat up the oven to 180 ºC or 356 °F. Line a baking tray with parchment paper.

Cut the bell peppers into halves lengthwise and discard the seeds. Leave the tops on to preserve their natural shape. Brush them with olive oil and sprinkle them with salt. Bake them for 35 minutes.

Cut the red onion and the kohlrabi into small dice.

Clean the mushrooms with a wet cloth. Cut them into thin stripes.

Toast the buckwheat in a pan for 2-3 minutes. Add it to boiling water using a ratio of 1:1 and cook it for 7 minutes with a lid on.

Toast the coriander seeds until fragrant and grind them in a mortar.

Heat up a tbsp of olive oil in the same pan and cook the mushrooms on medium-high heat. Salt them and cook for 7 minutes with a lid on until soft. Uncover and let the water evaporate.`Put them aside.

Grate parmesan. Remove stalks from fresh oregano and thyme and chop them down.

Sweat the diced red onion and kohlrabi in a tbsp of olive oil until translucent and soft for 8-10 min. Add coriander seeds and herbs. Add tomato sauce and cook for another 2-3 minutes.

Add buckwheat and mushrooms to the pan and incorporate well on low heat. You can add the liquid that peppers release while roasting to the filling, it is full of flavour.

Fill up the bell peppers with the prepared stuffing. Spread the extra tomato sauce and sprinkle the grated parmesan on top.

Put them back into the oven for another 20 minutes. Take them out once the cheese has completely melted.

Serve them straight from the oven while hot and juicy!