Roasted peppers filled with buckwheat and mushrooms
Automatically translated from Romanian. See the Romanian original
Roasted capia peppers, open-faced and stuffed with a mix of carrots, onions, mushrooms, and buckwheat, finished with pesto, parmesan, and thyme.
Ingredients
Method
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Cut the peppers in half, remove the seeds, and place them in a baking tray prepared with 30 ml of water and 3-4 tablespoons of oil.
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Prepare the filling: grate the onion and sauté it, then add the grated carrot, followed by the chopped mushrooms, and finally the buckwheat (allow 2-3 minutes of sautéing between each vegetable).
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Season with salt, and the filling is ready.
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Fill each pepper, then add a teaspoon of pesto to each, a teaspoon of parmesan, and top with 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 taste of roasted peppers is one of my favorites. We find this flavor in this recipe for open-faced stuffed peppers, and the preparation procedure is too easy not to try at least once!
You will need:
3-4 capia peppers
2 medium carrots
1 medium onion
A good handful of porcini or other 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 baking tray where you have added 30 ml of water and 3-4 tablespoons of oil (as you can see in the picture).
Prepare the filling (allow 2-3 minutes of sautéing between each vegetable):
Grate the onion and sauté it, then add the grated carrot, add the chopped mushrooms, and then the buckwheat. Season with salt, and the filling is ready!
Fill each pepper, then add a teaspoon of pesto to each, a teaspoon of parmesan, and then a sprig of thyme.
Drizzle with olive oil and put them in the oven for about 20 minutes.
This is the result, and you can find the potato side dish recipe here.
ENJOY!
