How to make
Toast the buckwheat in a non greased pan. It is believed that this removes the somewhat intrusive and strong aroma.
When it starts to crackle, immediately remove it, pour water and boil it but do not overboil it, because it will have another heat treatment.
Chop the onion, grate the carrot and fry them in the oil, until they soften.
Add the tomato puree, minced meat, spices and salt and stir vigorously, until the minced meat becomes crumbly.
Leave this part of the filling to cool for 3-4 minutes and then mix with the strained and cooked buckwheat.
Get started with the peppers, the number is a rough estimate, since it depends a lot on the size, type, shape and capacity of the variety you use and then the amount of stuffed pepper stuffing they would take up will vary.
Clean them from the seeds and you can optionally keep their lids. Fill them with stuffing and arrange them in a baking pan, by previously drizzling it with oil. Pour about 1 cup of water, add salt and drizzle more fat on top of the peppers.
Bake at 370°F (190°C) in a preheated oven, until they acquire a slightly brownish color.
Serve the stuffed peppers in company with a delicious sauce made by mixing sour cream, yogurt, lemon juice, salt and crushed garlic into a fluffy cream (optional).
Enjoy these gorgeous stuffed peppers with buckwheat and minced meat!
