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Stuffed peppers with roasted buckwheat, with a sour cream, tomato and paprika sauce.
Buckwheat or kasha is a Russian and Ukrainian cereal that is very popular. You can easily buy it, either plain or toasted, in Polish shops.
Course:
Main Course, Vegetarian main course
Cuisine:
Russian, Ukrainian
Keyword:
Buckwheat, Kasha, Stuffed peppers, Stuffed Vegetables
Servings:
4
Equipment
deep dish baking tin
Ingredients
4
large red peppers, cored, deseeded, with the 'hat' removed
1
brown onion, chopped
4
cloves
garlic, chopped
200
g
feta cheese, cubed
150
g
Toasted buckwheat, cooked
handful
fresh dill, chopped
handful
fresh parsley, chopped
Sauce
1
400g
tin of chopped tomatoes
350ml
sour cream
Pinch
smoked paprika
Instructions
Prepare the peppers and cook the buckwheat. Oil a baking tin. Preheat the oven to 180C
Gently fry the onion then add the garlic.
In a bowl mix the cooked onion, garlic, buckwheat, feta, herbs and stuff the mixture into the peppers. Put the 'hat' back on the peppers.
Bake in the oven for 30 minutes.
Cook the sauce: add the tinned tomatoes, sour cream, paprika and salt in a pan. Cook for 5 to 10 minutes.
Add the tomato sour cream sauce to the baking tin of peppers. Bake for another 10 minutes. Serve hot.