One of my favorite meals – super tasty and satisfying, made with simple ingredients and full of flavor.
The quantities are approximate and can be adjusted based on taste or the size of the peppers.

🛒 Ingredients (3–4 servings)

• 8 large red peppers

• 3 medium carrots

• White part of 1 leek

• 100 g green buckwheat (dry, uncooked)

• 3 tbsp tomato paste

• 3 tbsp olive oil

• Salt

• Savory (or thyme as a substitute)

👨‍🍳 Instructions

1. Sauté the leek in olive oil with a lid on.

2. Peel and dice the carrots. Add them to the leek and sauté for 3–4 minutes.

3. Add the tomato paste and savory. Cook for a few more minutes.

4. Add the buckwheat with a bit of water – just enough to prevent it from drying or sticking. Let simmer for 5 minutes to soften.

5. Let the mixture cool slightly, then season with salt.

6. Wash the peppers, remove the stems, and fill them with the mixture. Arrange in a baking dish.

7. If there’s leftover filling, spread it around the peppers. Add a little water (about half a finger high). Cover with foil.

8. Bake in a preheated oven at 180°C (350°F) for 35–40 minutes. Remove the foil near the end and let them brown slightly.

Enjoy! 💚

Per 1 serving:

230 kcal | 23C | 9F | 5P