Stuffed peppers from the oven


For 7 stuffed peppers:

7 yellow bell peppers

for the filling:

0.75 cups of raw buckwheat porridge (130 g)

1 teaspoon salt

1 onion

1 tablespoon vegetable oil

1 red pepper

1 yellow pepper

1 courgette

1 small handful of chanterelles (or other mushrooms)

4 tablespoons beans

2 teaspoons homemade vegeta

0.5 teaspoons of salt

3 pinches of pepper

1 small sprig of parsley (or 1 tablespoon dried)

for the sauce:

3 tablespoons vegetable oil

3 tablespoons sugar

1.5 tablespoons flour

10 dl pasate

9 dl of water

2 bay leaves

1.5 tablespoons homemade vegeta

For mashed potatoes:

2 kg of potatoes

3 teaspoons salt

3 dl rice drink (a little more if desired)


Boil water (so much so that the porridge will be covered and half more, as it will swell), to which we added 1 teaspoon of salt and put in the washed buckwheat porridge. Cook it for 10 minutes or until it is slightly softened. It should never be cooked to the end or too much. Drain the water and save the porridge for later.

Turn the oven to 220 degrees Celsius.

Peel and finely chop the onion. Wash the peppers, remove the stalk and cut them into smaller cubes. Wash the courgette (if it is not homemade or organic, peel it), cut off the end and cut it into smaller cubes. Clean the mushrooms, if they are large, cut them into the same cubes as the vegetables. Let’s make peas.
In a large skillet, heat the oil, add the onion and fry it until glassy. Add all the vegetables, mushrooms, salt, pepper and vegeta. Roast on medium heat for about 7 minutes. Add the peas and fry for another 3 minutes. Add 2 cups of cooked buckwheat porridge (about 500 ml), stir and sprinkle with washed and sliced ​​parsley. Set the pan aside.

Wash the peppers and remove the stalks with a special machine for this task (press on top of the peppers and turn the machine). They can also be cut with a knife. Turn each pepper upside down and shake a few times to make the seeds fall out. Cut off the part where the seeds have accumulated, but not necessarily. Fill the peppers with the filling up to three quarters and close with the cut stalks. Since the peppers will not turn in the baking pan, they do not even need to be closed, it is more of a nice look. Place them in a baking dish, pour enough water to cover the bottom and bake for 45 minutes.

Peel a squash, grate it and cut it into small cubes.

Meanwhile, prepare the sauce. In a large bowl, heat the oil with the sugar and wait for the sugar to brown slightly. Add the flour, mix quickly with a whisk and pour in 1 dl of water and mix further so that there are no lumps. Add the pasta, remaining water, bay leaf, vegeta, mix well and cook for 15 minutes.
Once the potatoes are cooked, drain the water (you can save a little), mash it, add the rice drink and, if necessary, pour over the stored water or rice drink. The puree should be thick as we will be eating it with the sauce. Let’s try and add salt if desired.

Once the peppers are nicely softened and colored (which takes 45 minutes to 1 hour), take them out of the oven, carefully pour in the sauce, remove the bay leaf and put them back in the oven for a few minutes or so until the sauce boils.

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