Summary

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

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Instructions

1. 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.
2. Cut the lid off the bell peppers so that the pods only look minimally out of the casserole dishes.
3. Let only the cut pods cook for about 10 minutes.
4. Cut the pod top into small pieces and mix with the swollen buckwheat and approx. 1 teaspoon of herbal salt.
5. Mix cream cheese, cream, diced mountain cheese, 4 tablespoons of buckwheat, frozen herbs and fill the pods with them.
6. 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.
7. Pour the dissolved vegetable stock approx. 1-1.5 cm high into the bowls.
8. Close the lid, bake in the cold oven at approx. 160 ° C for approx. 45-50 min.