These buckwheat‑stuffed bell peppers are cozy, nourishing, and incredibly easy to make. Tender bell peppers filled with a savory mix of fried onions, carrots, tomato paste, and perfectly cooked buckwheat (гречка) — finished with a sprinkle of Parmigiano. This recipe is budget‑friendly, vegetarian, and perfect for meal prep or a comforting weeknight dinner.
Ingredients
* champignions
* Bell peppers
* Cooked buckwheat
* Onion, chopped
* Carrots, grated
* Tomato paste
* Vegetable oil
* Salt & black pepper
* Parmigiano (for topping)
Instructions
– Lightly fry champignions in a dry skillet
– Add chopped onion + vegetable oil and sauté.
– Add grated carrots and cook until soft.
– Mix in cooked buckwheat, tomato paste, salt, and pepper.
– Cut tops off bell peppers and stuff them with the mixture.
– Bake for 25 minutes.
– Top with Parmigiano and serve warm.
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1 Comment
I dont eat something like that but i hope that was a nice dinner❤