Stuffed Bell Peppers Bolognese with Buckwheat
⏳ Time
1 hour 20 minutes
🥕 Ingredients
20
🍽️ Servings
8
Description
Buckwheat can be substituted with rice. You can use any Bolognese sauce that was prepared for pasta and is left over. Just adjust the number of peppers you are stuffing.
Ingredients
- Orange Bell Peppers - 4 pieces
- Onion - 2 heads
- Lean Beef - 24.7 oz
- Turnips - 2 pieces
- Celery stalk - 2 pieces
- White Part of Leek - 1 piece
- Canned Tomatoes (Pelati) - 1 can
- Red Grape Juice - 3 fl oz
- Dried Chamomile - 1 teaspoon
- Fresh basil leaves - 1 teaspoon
- Ground Nutmeg - 2 teaspoons
- Dried Chamomile - 1 teaspoon
- Tomatoes - 4 pieces
- Garlic - 6 cloves
- Fresh basil leaves - 1 bunch
- Olive Oil - 5 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Buckwheat Groats - 1 cup
- Bacon - 4 slices
Step by Step guide
Step 1
For the Bolognese sauce, sauté the ground beef in 3 tablespoons of olive oil over low heat, breaking it up with a fork or silicone spatula, and cook until browned, making sure not to overcook.
Step 2
Add finely chopped onion, carrot, leek, and celery, and sauté over low heat for another 3–5 minutes until the vegetables are soft.
Step 3
Add 2 finely chopped cloves of garlic and bacon, nutmeg, and all the dried spices, and sauté for about 2 more minutes, stirring constantly.
Step 4
Add the canned tomatoes, wine, and simmer for about 10 minutes over low heat.
Step 5
Cook the buckwheat according to the package instructions.
Step 6
Mix the buckwheat with the Bolognese sauce, season with salt and pepper.
Step 7
The preparation of the peppers depends on their size. If the peppers are large, you can cut them in half lengthwise, remove the seeds and white membranes; if the peppers are small, cut off the top and scoop out the inner membranes and seeds with a spoon.
Step 8
Preheat the oven to 356°F.
Step 9
Stuff the peppers with the Bolognese and buckwheat mixture and bake in the oven for about 40 minutes, covering with foil for the last 10 minutes to prevent burning.
Step 10
Serve with tomato-basil sauce.
Step 11
For the sauce, blend 4 tomatoes, 4 cloves of garlic, fresh basil leaves, and 2 tablespoons of olive oil until smooth.
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