Ardei umpluți with Buckwheat
Automatically translated from Romanian. See the Romanian original
Bell peppers stuffed with buckwheat, carrots, mushrooms, and a mozzarella stick, simmered in a homemade tomato sauce.
Ingredients
Method
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Soak the buckwheat in water for 20 minutes; meanwhile, chop the onions and dill, and finely grate the carrot.
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Sauté the onion in olive oil, then add the carrot and cook together, stirring in the dill.
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Add the buckwheat to the pan, followed by the mushrooms.
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Season to taste and let the mixture cool down.
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Stuff each pepper by first placing a mozzarella stick inside, then adding the filling.
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Prepare the sauce: sauté the onion and garlic, sauté the grated carrot as well, add the peeled tomatoes, and simmer for 30 minutes, seasoning to taste.
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Place the peppers upright in a pot, add the tomato sauce, a cup of water, and a little oil over them (optionally, use a halved potato to prop them up).
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Simmer for about 30-40 minutes, being careful not to let them get too soft.
The story behind this recipe
Good, easy to prepare, and with a strong scent of childhood..
Ardei umpluți - My own version:
Ingredients:
6 medium bell peppers
4 medium carrots
3-4 green onions
a bunch of dill
150 grame buckwheat
6 mozzarella sticks / cașcaval (finger-sized)
a handful of mushrooms, quartered
hot pepper, salt, and turmeric to taste
olive oil
1/2 cup homemade tomato sauce
Soak the buckwheat in water (for 20 minutes), and while it hydrates, chop the onion and dill, and finely grate the carrot.
Sauté the onion in olive oil, then add the carrot. Let them cook, then add the dill.
Next in the pan goes the buckwheat, followed by the mushrooms.
Season to taste and let it cool in peace.
Stuff each pepper individually, placing the mozzarella stick in first, then the filling. In a pot, add 1/2 of the previously prepared tomato sauce (sautéed onion and garlic, sautéed grated carrot, then add peeled tomatoes and simmer for 30 minutes. Season!).
Place the peppers upright, then add another cup of water and a little oil over them. I had some extra space, so I cut a potato in half to prop up the peppers :)
Simmer for about 30-40 minutes. Don't boil them until you ruin them, there's no point. They are very good when they are a bit firm.
Enjoy your meal!!!
