Roasted Capia Peppers with Buckwheat and Mushrooms
Automatically translated from Romanian. See the Romanian original
Roasted capia peppers, filled openly with sautéed onions, carrots, mushrooms, and buckwheat, finished with pesto, parmesan, and fresh thyme.
Ingredients
Method
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Cut the peppers in half, remove the seeds, and place them in a baking tray with 30 ml of water and 3-4 tablespoons of oil.
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Grate the onion and sauté it.
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Add the grated carrot and sauté for 2-3 minutes.
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Add the chopped mushrooms and sauté for 2-3 minutes.
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Add the buckwheat, season with salt, and the filling is ready.
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Fill each pepper, then add a teaspoon of pesto, a teaspoon of parmesan, and a sprig of thyme on top of each one.
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Drizzle with olive oil and bake in the oven for about 20 minutes.
The story behind this recipe
The taste of roasted pepper is one of my favorites. We find this same flavor in this recipe, and the preparation procedure is very easy.
You will need:
3-4 capia peppers
2 medium carrots
1 large 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 in which you have poured 30 ml of water and 3-4 tablespoons of oil (as you see in the image).
Prepare the filling (leave 2-3 minutes for sautéing between each vegetable):
Grate the onion and start sautéing, add the grated carrot, then add the chopped mushrooms, and finally the buckwheat. Season with salt, and your filling is ready!
Fill each pepper, then add a teaspoon of pesto on each, a teaspoon of parmesan, and then 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](http://thinkovereatsmart.blogspot.ro/2016/11/reteta-din-categoria-dont-waste-food.html)
ENJOY!
