Peppers stuffed with buckwheat

Peppers stuffed with buckwheat under a cheese crust, this dish is simply created for a wonderful homemade dinner.

Cooking time 40 minutes


Water 400 ml

Hard cheese 100 g

Red bell pepper 3-4 pcs

Onion 1 pc

Carrot 1 pc

Unrefined sunflower oil TM "Aleika" 3 tbsp. l.

Mayonnaise or sour cream 2 tbsp l.

Ground black pepper to taste

Salt 1/2 tsp


Pour into a saucepan and pour 400 ml of water. Boil the buckwheat until tender, over medium heat for 15-20 minutes, completely evaporate the water.

Add finely chopped onions and grated carrots.

Fry the onions and carrots for 3-4 minutes, stirring occasionally.

Add boiled buckwheat, 1/2 teaspoon of salt and ground black pepper to taste.

Mix well.

Rinse and dry bell peppers. Cut the bell peppers into halves.

Remove cores and place on a foil-lined baking sheet.

Stuff the peppers with buckwheat and vegetables.

Add 1/2 teaspoon each of mayonnaise or sour cream on top.

Top with grated cheese.

Bake in an oven preheated to 180 degrees C for 20-25 minutes.

Take out and cool slightly.

Peppers stuffed with buckwheat are ready. Can be served at the table.

Buckwheat TM "Aleika" is a buckwheat grown in the sunny fields of Altai, so that in each nucleolus of buckwheat to transfer you its warmth.

Bon appetit!