Peppers stuffed with buckwheat and cheese
2 servings
40 minutes
Pepper stuffed with buckwheat and cheese is a dish of Russian cuisine that combines the delicate texture of buckwheat with the rich flavor of Adyghe cheese. The buckwheat filling, infused with the aromas of spices, becomes fragrant and rich, while the soft sweet pepper adds freshness. Historically, baked stuffed vegetables were popular in Russian village cuisine due to their simplicity of preparation and availability of ingredients. Peppers are blanched to remove bitterness and then baked with a fragrant sauce made from sour cream, herbs, and mustard. The dish is suitable for both everyday dinner and festive tables. It pairs easily with rye bread and fresh vegetables, creating a balanced and nutritious meal.
1
First, we prepare the filling. We sort and rinse the buckwheat. We peel the carrot and grate it on a coarse grater. We crumble the cheese into small pieces by hand.
- Buckwheat groats: 0.5 glass
- Carrot: 1 piece
- Adyghe cheese: 150 g
2
In a pan, heat 2 tablespoons of oil and sauté the spices. First, add cumin. When frying, the cumin seeds should puff up a bit and darken slightly. Then add ground black pepper followed by turmeric. Keep for 5 seconds.
- Cumin seeds: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
3
We add grated carrots and mix. After 5-7 minutes, cheese joins the carrots and they fry together for a few more minutes. Then, buckwheat comes in 'for a little heat'. We salt, mix everything thoroughly, and pour water in a 1:2 ratio. We cover with a lid, reduce the heat to minimum — let it cook slowly.
- Carrot: 1 piece
- Adyghe cheese: 150 g
- Buckwheat groats: 0.5 glass
- Salt: 1 teaspoon
- Buckwheat groats: 0.5 glass
4
Meanwhile, we will deal with the peppers. We wash them, cut off the tops, and remove the seeds. Then we do this maneuver - boil water and pour it over the peppers. They become soft and any possible bitterness goes away.
- Green bell pepper: 4 pieces
5
By this time, the buckwheat is ready. We add melted butter to it. We stuff the peppers tightly. We place the peppers on a greased baking sheet. We send it to the oven for 10 minutes.
- Clarified butter (ghee): 3 tablespoons
- Green bell pepper: 4 pieces
6
At this time, we prepare the sauce. We mix sour cream, mustard, and chopped herbs. After 10 minutes, we take the peppers out of the oven. We generously pour the sauce over the peppers.
- Sour cream: 5 tablespoon
- Mustard: 1 tablespoon
- Parsley: to taste
- Dill: to taste
7
Bake for another 5-7 minutes.
