A very tasty dish, completely different from the stuffed peppers we are used to. We liked. Therefore, I share))
This recipe and 3 more recipes for stuffed vegetables (with equally interesting fillings) are in the video below. Take a look - you will like:
How to cook:
First, the filling. I rub the carrots on a coarse grater. I knead the Adyghe cheese with a fork. I tried to add feta cheese instead of Adyghe. Good too. I think that ordinary cottage cheese will do (just not sour!).
I heat vegetable oil in a frying pan. I add cumin (a little!). After 20-30 seconds - black pepper and turmeric.
I mix all this and immediately add the carrots, fry, stirring constantly. And in a couple of minutes I send the cheese into the pan. I fry for a couple more minutes.
Now buckwheat. I washed it well beforehand. Salt to taste. I stir and fry for about a minute. Then I add water, cover and simmer over the lowest heat until tender. It takes me 10-12 minutes.
I cut off the caps from the pepper and clean the seeds. I pour boiling water for 7-10 minutes.
Then I fill the pepper with the prepared filling (tightly). I rub the tomatoes on a grater (remove the skin), add a little salt and mix. Spread the tomato puree on top of the peppers.
Cover the peppers with lids and put them in the oven. I cook at a temperature of 190 degrees 35-40 minutes.
Peppers are not stewed, but baked - this is unusual for me. I've always stewed peppers in a lot of sauce. But I really enjoyed the bake. Try it.
It turned out to be very tasty! Moreover, they tried it cold, too - excellent.
Recipe:
• Sweet peppers - 3 pcs.
• Buckwheat - 1/2 cup
• Water - 1 glass
• Tomatoes - 4 pcs.
• Carrots - 1 pc.
• Adyghe cheese - 150 g
• Turmeric - 1/3 tsp.
• Ground black pepper - 1/3 tsp.
• Seeds of cumin (cumin) - 1/3 tsp.
• Salt
See my similar recipes by tag:
#kitchen inside out vegetables
#kitchen inside out for dinner