Bell peppers stuffed with buckwheat and mushrooms
Description
The dish is prepared without unnecessary complications. It will appeal to those who monitor their diet, count calories, or observe fasting. Peppers are usually stuffed with rice, but this filling is rare. Many of you may not even have realized that peppers can be stuffed with buckwheat. Here is a recipe for peppers stuffed with buckwheat and mushrooms, complete with photos. Read, look, and start cooking. The finished dish can now be served.
Instructions
- 1
Step 1
First, cook the buckwheat. Pour two cups of water over one cup of buckwheat, add half a teaspoon of salt, and cook the porridge until done.
- 2
Step 2
Peel the onion and mushrooms. Cut into small cubes and sauté in vegetable oil until cooked through. Season with salt and pepper.
- 3
Step 3
Finely chop the herbs and mix with buckwheat porridge and sautéed mushrooms. The pepper filling is ready.
- 4
Step 4
Cut the peppers in half, wash and remove the cores. Blanch with boiling water. Place in a greased baking dish.
- 5
Step 5
Fill the pepper halves with buckwheat and mushroom stuffing. Pour about half a cup of water into the bottom of the baking dish and place the peppers in a preheated oven. Bake at 180-200 degrees Celsius for 30-40 minutes. The peppers are done when they are easily pierced with a fork.