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.
Cook: 1 hour 25 minutes
Serving: 3
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 – 1/3 teaspoon
Zira (seeds) – 1/3 teaspoon
Ground black pepper – 1/3 teaspoon
Salt to taste
Vegetable oil – 2 tbsp + for greasing the mold
Directions
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.
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.
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.
Mash the cheese with a fork, add to the pan with carrots.
Stirring and kneading large pieces of cheese, fry for 2 minutes.
Rinse the buckwheat and put in a pan with carrots and cheese, mix.
Pour 200 ml water into a skillet and stir.
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.
Fill the peppers tightly with the buckwheat filling and send them into a greased tall pan.
Cut the tomatoes in half and grate. Add salt and pepper and stir.
Pour the tomato paste over the top of the peppers.
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.
Place the stuffed peppers dish in a hot oven and bake at 180 degrees for 45 minutes.
Remove the peppers from the oven and let them cool slightly.
Serve buckwheat and cheese stuffed peppers with sour cream, mayonnaise, or ketchup.
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Ingredients
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