John Myers
Bell Peppers Stuffed with Buckwheat
The perfect bell peppers stuffed with buckwheat recipe with a picture and simple step-by-step instructions.
- 7 medium sized Pointed peppers
- 500 g Cooked buckwheat
- 2 tbsp Coconut oil
- 2 size Chopped onions
- Salt and pepper
- 2 tbsp Caraway seed
- 3 tbsp Ajvar
- 2 maturity Tomatoes
- 50 ml Vegetable broth or water
- Cook the buckwheat in well-salted water, let it soak and strain through a sieve, place in a large bowl and set aside.
- Brown the onions in coconut oil and add them to the cooked buckwheat, add the caraway seeds, stir well and let steep for about 1-2 hours.
- Wash, core and fill the peppers with the buckwheat mixture.
- Place the filled peppers in an ovenproof dish or pan (handle can be removed) and cook for about 20 minutes at 180 degrees
- Then put the tomato with the ajvar and the vegetable stock in a blender and mix well, then add everything to the peppers and cook for about 15 minutes.
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