Peppers Stuffed with Buckwheat and Cheese
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Peppers stuffed with buckwheat and cheese
Ingredients
- Green peppercorns - 4 pieces
- Carrot - 1 piece
- Buckwheat Groats - ½ glasses
- Sour Cream - 5 teaspoons
- Mustard Greens - 1 tablespoon
- Adyghe cheese - 5.3 oz
- Parsley - to taste
- Dill - to taste
- Ghee - 3 spoons
- Ground Black Pepper - ½ spoons
- Turmeric - ½ spoons
- Toasted Cumin Seeds - ½ spoons
- Salt - 1 tablespoon
Step by Step guide
Step 1
First, we prepare the filling. Sort and rinse the buckwheat. Peel the carrot and grate it on a coarse grater. Crumble the cheese into small pieces using your hands.
Step 2
In a skillet, heat 2 tablespoons of oil and sauté the spices. Start by adding cumin. As it cooks, the cumin seeds should puff up slightly and darken a bit. Next, add ground black pepper followed by turmeric. Keep it for 5 seconds.
Step 3
Add the grated carrots and stir. After about 5–7 minutes, add the cheese to the carrots and sauté together for a few more minutes. Next, add the buckwheat to the mixture. Season with salt, mix everything thoroughly, and pour in water at a ratio of 1:2. Cover with a lid, reduce the heat to low, and let it cook gently.
Step 4
In the meantime, let's prepare the peppers. Wash them, cut off the tops, and remove the seeds. Then, we perform the following step: boil some water and pour it over the peppers. This will soften them and remove any potential bitterness.
Step 5
By this time, the buckwheat is ready. Add melted butter to it. Stuff the peppers tightly with the filling. Place the peppers on a greased baking sheet. Bake in the oven for 10 minutes.
Step 6
Meanwhile, prepare the sauce by mixing sour cream, mustard, and chopped herbs. After 10 minutes, take the peppers out of the oven and generously drizzle them with the sauce.
Step 7
Place it in the oven for another 5–7 minutes.
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