Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Buckwheat Stuffed Peppers
Prep Time
Overnight (5-6 hours)
Prep Notes
There's always a way around the meat and animal products. One traditional Bulgarian dish of peppers stuffed with mince and rice is easily modified to this tasty marvel.
Cooking Time
! hour
Yields
6
Ingredients
- 1 kg of fresh peppers (12 large peppers);
- 150 g buckwheat (aka Kasha);
- 250 g mushrooms;
- 500 g canned peeled tomatoes with their marinade;
- 1 onion;
- 1 tsp savory;
- 1 tsp sweet ground red pepper;
- ½ tsp ground cumin;
- black pepper and salt to taste;
- 2-3 tbsp. olive oil
Directions
- Soak the buckwheat in a liter of water overnight;
- Preheat the oven to 350-400℉;
- Wash and clean the pepper. If you like, keep the stems (pedicels) with the calux "caps" to close each pepper;
- Drain well the marinade from the tomatoes and mash them;
- Finely chop the mushrooms and onion and stew them with olive oil and tomato marinade. When the liquid evaporates, add the tomatoes, buckwheat and spices and let them simmer for a few minutes;
- Pinch few holed by a fork at the tip of the pepper before filling them with the mixture above and arrange them in a baking tray;
- Spread the mixture leftover evenly in the space between the peppers;
- Bake until the peppers get light brown color (30-40 minutes)
Notes
Alternatively:
- If you skip/miss soaking the buckwheat, you can boil in a liter of water for 10-15 minutes;
- Vegetarians may like and milk-egg topping or béchamel/fricassee sauce with the peppers.