Stuffed Peppers Kargala

Ingredients for 3 servings:

• 1 ½ cup(s) buckwheat
• 3 cups water
• 1 tsp herbal salt
• 6 bell peppers
• 400 g double cream cheese
• 100 g sweet cream
• 100 g mountain cheese
• 1 tsp herbal salt
• 1 pinch(s) of cane sugar
• 50 g herbs, frozen, 8 herb mixture
• 250 ml water, boiling
• ½ tsp vegetable broth, granulated
• 4 tbsp buckwheat, ground
• Fat, for fireproof dishes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free

Rinse the buckwheat, add it to 3 cups of boiling water, bring to a boil, reduce the heat to low, and when the water level is below the level of the buckwheat, turn off the heat and let it swell. Cut the tops off the bell peppers so that the pods only slightly protrude from the top of the baking dish. Let only the cut pods cook for about 10 minutes. Chop the pod tops into small pieces and mix with the swollen buckwheat and about 1 teaspoon of herb salt. Mix together the cream cheese, cream, finely diced mountain cheese, 4 tablespoons of ground buckwheat, and frozen herbs, and fill the pods with this. Grease three 1-liter ovenproof bowls, cover the bottom with the buckwheat and bell pepper mixture, place the filled pods in, and fill the bowls with the buckwheat mixture around the edges so that the pods cannot fall over. Pour the dissolved vegetable stock into the bowls to a height of about 1-1.5 cm. Close the lid and bake in a cold oven at 160°C fan for about 45-50 minutes; it should be bubbling slightly.