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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


  • deep dish baking tin


  • 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


  • 1 400g tin of chopped tomatoes
  • 350ml sour cream
  • Pinch smoked paprika


  • 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.