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Baked Bell Pepper Stuffed with Buckwheat and Cheese

by Editorial Staff

I suggest you cook stuffed peppers, but not with ordinary meat filling, but with buckwheat and Adyghe cheese. It turns out to be a delicious, satisfying, and dietary dish.

Summary

Cook Time1 hour 25 minutes
Total Time1 hour 25 minutes
CourseBaking
Servings (Default: 3)

Baked Bell Pepper Stuffed with Buckwheat and Cheese Ingredients

  • Bulgarian pepper – 450 g (3 pcs.)
  • Tomatoes – 350 g (2 pcs.)
  • Adyghe cheese – 150 g
  • Buckwheat groats – 90 g
  • Carrots – 80 g (1 pc.)
  • Ground turmeric – 0.3333 teaspoon
  • Zira (seeds) – 0.3333 teaspoon
  • Ground black pepper – 0.3333 teaspoon
  • Salt to taste
  • Vegetable oil – 2 tbsp + for greasing the mold

Baked Bell Pepper Stuffed with Buckwheat and Cheese

Directions
Baked Bell Pepper Stuffed with Buckwheat and Cheese

Baked Bell Pepper Stuffed with Buckwheat and Cheese Print Recipe Baked Bell Pepper Stuffed with Buckwheat and Cheese Pin Recipe

Baked Bell Pepper Stuffed with Buckwheat and Cheese Instructions

  1. Place the pepper in a saucepan, put the cut tops next to it, and pour boiling water over it. Leave it on for 5 minutes. Drain the water and dry the peppers.
    Baked Bell Pepper Stuffed with Buckwheat and Cheese step 1
  2. Pour vegetable oil into a skillet and heat over medium heat. Add the cumin and fry for 2 minutes. Then add black pepper and turmeric and stir.
  3. Peel the carrots, rinse and grate on a coarse grater. Add the carrots to the spice pan, stir. Fry over medium heat for 4 minutes, stirring.
  4. Mash the cheese with a fork, add to the pan with carrots.
  5. Stirring and kneading large pieces of cheese, fry for 2 minutes.
  6. Rinse the buckwheat and put in a pan with carrots and cheese, mix.
  7. Pour 200 ml water into a skillet and stir.
  8. Cover the pan with a lid and cook buckwheat with carrots and cheese over low heat for 12 minutes, until cooked and all the liquid is absorbed. Remove the lid, salt, pepper, and stir. Turn on the oven to heat up to 180 degrees.
    Baked Bell Pepper Stuffed with Buckwheat and Cheese step 8
  9. Fill the peppers tightly with the buckwheat filling and send them into a greased tall pan.
    Baked Bell Pepper Stuffed with Buckwheat and Cheese step 9
  10. Cut the tomatoes in half and grate. Add salt and pepper and stir.
  11. Pour the tomato paste over the top of the peppers.
  12. Place the cut tops on top. Close the mold tightly with a lid or foil so that it does not come into contact with the pepper.
  13. Place the stuffed peppers dish in a hot oven and bake at 180 degrees for 45 minutes.
  14. Remove the peppers from the oven and let them cool slightly.
    Baked Bell Pepper Stuffed with Buckwheat and Cheese step 14
  15. Serve buckwheat and cheese stuffed peppers with sour cream, mayonnaise, or ketchup.

Enjoy your meal!

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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