Stuffed pepper bolognese with green buckwheat
8 servings
80 minutes
Stuffed bell pepper with Bolognese and green buckwheat is a blend of Italian classic with nutritious grain. Bolognese, a traditional meat sauce, is enriched with the aromas of thyme, marjoram, and basil, creating a rich flavor. Green buckwheat adds texture and health benefits to the dish, while baked sweet pepper harmoniously complements the overall composition. Historically, Bolognese originated in Bologna, a renowned gastronomic center in Italy. It is traditionally served with pasta, but this version with buckwheat makes the dish unique. It's perfect for a cozy dinner and pairs well with tomato-basil sauce, giving the meal a rich and warming character. An excellent choice for those who appreciate traditions and are open to culinary experiments!
1
For Bolognese sauce, sauté the minced meat in 3 tablespoons of olive oil over low heat, breaking it up with a fork or silicone spatula until browned, but do not overcook.
- Ground beef: 700 g
- Extra virgin olive oil: 5 tablespoon
2
Add finely chopped onion, carrot, leek, and celery and sauté on low heat for another 3-5 minutes until the vegetables are soft.
- Onion: 2 heads
- Carrot: 2 pieces
- White part of leek: 1 piece
- Celery stalk: 2 pieces
3
Add 2 minced garlic cloves and bacon, nutmeg, and all dry spices, and sauté for about 2 more minutes, stirring constantly.
- Garlic: 6 cloves
- Bacon: 4 pieces
- Ground nutmeg: 2 teaspoons
- Dried marjoram: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried thyme: 1 teaspoon
4
Add canned tomatoes, wine, and simmer for about 10 minutes on low heat.
- Chopped tomatoes in their own juice: 1 jar
- Red dry wine: 100 ml
5
Boil green buckwheat according to the instructions on the package.
- Green buckwheat: 1 glass
6
Mix buckwheat with Bolognese sauce, add salt and pepper.
- Salt: to taste
- Freshly ground black pepper: to taste
7
The way to prepare pepper depends on the type you use. If the pepper is large, cut it in half lengthwise and remove the seeds and white membranes; if it's small, cut off the top and scoop out the inner membranes and seeds with a spoon.
- Green pepper: 4 pieces
8
Preheat the oven to 180 degrees.
9
Stuff the peppers with buckwheat and Bolognese, and bake in the oven for about 40 minutes, covering with foil for the last 10 minutes to prevent burning.
10
Serve with tomato-basil sauce.
11
For the sauce, blend 4 tomatoes, 4 cloves of garlic, fresh basil leaves, and 2 tablespoons of olive oil until smooth.
- Tomatoes: 4 pieces
- Garlic: 6 cloves
- Green basil: 1 bunch
- Extra virgin olive oil: 5 tablespoon