Stuffed peppers sauce

Stuffed peppers sauce


4 sweet peppers
1 carrot
0.5 cups buckwheat
150 gr. Adygei cheese
Spices (0.5 tsp black pepper 0.5 tsp turmeric 0.5 tsp cumin)
1 tsp salt
3 tbsp ghee or any other oil
Article 0.5. sour cream
1 tbsp mustard from the tube
Greenery: parsley, dill


1. First make the stuffing. Loop through and washed buckwheat. All carrots clean and three on a coarse grater. Cheese rub his hands into small pieces.
2. In a frying pan warmed 2 tablespoons of oil and fry the spices. First, we place cumin. This spice strengthen the flavor of the dish and give it a unique taste — a very exotic, oriental, alluring. When roasting requires that cumin seeds slightly swollen and slightly darkened. Next, add black pepper and turmeric followed.
3. 5 seconds later spread the grated carrots and mix. After 5-7 minutes to the cheese and carrot joined together, they are fried for a few minutes.
4. Next to him, «at the light» goes buckwheat.
5. Season with salt, mix everything well and pour water in the ratio 1: 2. Close the lid, reduce to a minimum the fire, let him quietly preparing.
6. In the meantime, We turn our peppers. Mine, cut off top and remove the seeds. Then we do a maneuver — boil water and obdaёm peppers with boiling water. They are soft, out of which a possible bitter taste.
7. By this time, buckwheat ready. Add the melted butter in it (like it or not, but porridge butter will not spoil it!).
8. Farshiruem peppers stuffed tightly-tightly.
9. We place the peppers on a baking sheet, greased.
10. We send in the oven for 10 minutes.
11. At this time, do a quick sauce — in a blender, mix sour cream, mustard and herbs.
12. After 10 minutes, we pull out the peppers from the oven. Peppers abundantly pour sauce.
13. We send in the oven for another 5-7 minutes. And our meal is ready.

Bon Appetit!

Stuffed peppers sauce

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