Stuffed Peppers Kargala
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 ½ cup buckwheat
- 3 cup water
- 1 teaspoon herbal salt
- 6 bell pepper (s)
- 400 g double cream cheese
- 100 g sweet cream
- 100 g mountain cheese
- 1 teaspoon herbal salt
- 1 pinch (s) cane sugar
- 50 g herbs, frozen, 8 herb mixture
- 250 ml boiling water
- 0.5 teaspoon ½ vegetable stock, grained
- 4 tablespoon buckwheat, ground
- Fat, for refractory forms
Print Recipe
Pin Recipe Instructions
- Rinse the buckwheat, pour it into 3 cups of boiling water, bring to the boil, turn the heat down when the water level is below the buckwheat, turn off the heat, let it swell.
- Cut the lid off the bell peppers so that the pods only look minimally out of the casserole dishes.
- Let only the cut pods cook for about 10 minutes.
- Cut the pod top into small pieces and mix with the swollen buckwheat and approx. 1 teaspoon of herbal salt.
- Mix cream cheese, cream, diced mountain cheese, 4 tablespoons of buckwheat, frozen herbs and fill the pods with them.
- Grease three 1 l refractory bowls, cover the bottom with the buckwheat grains - paprika mixture, put the filled pods in + fill all around with buckwheat grain mixture so that these pods cannot fall over.
- Pour the dissolved vegetable stock approx. 1-1.5 cm high into the bowls.
- Close the lid, bake in the cold oven at approx. 160 ° C for approx. 45-50 min.
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