Roasted peppers filled with buckwheat and mushrooms
Automatically translated from Romanian. See the Romanian original
Open-faced roasted red peppers stuffed with carrots, onions, mushrooms, and buckwheat, baked with a pesto and parmesan crust.
Ingredients
Method
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Cut the peppers in half, remove the seeds, and place them in a tray filled with 30 ml of water and 3-4 tablespoons of oil.
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Grate the onion and sauté it (allow 2-3 minutes for each vegetable to cook).
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Add the grated carrot.
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Add the chopped mushrooms.
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Add the buckwheat, season with salt, and the filling is ready.
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Stuff each pepper, then top with a teaspoon of pesto, a teaspoon of parmesan, and a sprig of thyme.
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Drizzle with olive oil and place in the oven for about 20 minutes.
The story behind this recipe
The flavor of roasted peppers is one of my favorites. We find that same taste in this recipe, and the preparation method is very easy.
You will need:
3-4 long red peppers (ardei capia)
2 medium carrots
a medium-sized onion
a good handful of porcini or other types of mushrooms
3 tablespoons of buckwheat
approx. 80 grams of grated parmesan
Pesto
Thyme
Extra virgin olive oil
Cut the peppers in half, remove the seeds, and place them in a tray with 30 ml of water and 3-4 tablespoons of oil (as seen in the image).
Prepare the filling (leave 2-3 minutes between adding each vegetable to allow them to sauté):
Grate the onion and start sautéing, add the grated carrot, then the chopped mushrooms, and finally the buckwheat. Season with salt, and the filling is ready!
Stuff each pepper, then add a teaspoon of pesto to each, a teaspoon of parmesan, and a sprig of thyme.
Drizzle with olive oil and place in the oven for about 20 minutes.
This is the result, and you can find the potato side dish recipe here.
ENJOY!
