Stuffed peppers with cheese and buckwheat
Description
Stuffed peppers with cheese and buckwheat turn out very tender, juicy, and infused with the aromas of spices and clarified butter. The sauce should also be noted, making the dish incredibly flavorful and delicate at the same time. It's safe to say that the sauce is a standout accent, giving the dish its unique taste.
Instructions
- 1
Step 1
Crumble the Adyghe cheese finely and grate the carrot on a grater. Heat oil in a frying pan and sauté the spices, then add the carrot. After 5–7 minutes, combine the carrot with the cheese. Sauté for a few more minutes, then add the rinsed buckwheat, heat briefly, and pour in water in a 1:2 ratio. Cover with a lid, reduce the heat to the minimum, and simmer gently until cooked.
- 2
Step 2
Then we process the peppers. Cut off their tops and remove the seeds. Pour boiling water over them. The peppers should become softer. By this time, the buckwheat with vegetables should be ready. Add butter to the buckwheat and tightly stuff the peppers with it.
- 3
Step 3
Next, place the peppers into a greased baking dish.
- 4
Step 4
And send it to the oven for 10 minutes.
- 5
Step 5
While the peppers are baking, prepare a very tasty sauce. Using a blender, mix sour cream, mustard, and herbs. After 10 minutes, remove the peppers from the oven, generously pour the sauce over them, and return to the oven for another 5–7 minutes.
- 6
Step 6
Serve the dish hot.