Stuffed Bell Peppers with Buckwheat (Įdaryti paprika su grikiais)
Įdaryti paprika su grikiais, or Stuffed Bell Peppers with Buckwheat, is a traditional Lithuanian dish that is both delicious and nutritious. This recipe combines the earthy flavors of buckwheat with the sweetness of bell peppers, creating a satisfying and wholesome meal.
Ingredients
- 4 large bell peppers
- 1 cup buckwheat
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 cup tomato sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse the buckwheat under cold water and drain.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the grated carrot and sauté for another 2-3 minutes.
- Add the buckwheat, tomato sauce, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Stuff the bell peppers with the buckwheat mixture and place them in a baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Serve the stuffed bell peppers hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
Supplies
Baking dish Foil
Tools
Skillet Knife Cutting board
Serving suggestions
Serve the stuffed bell peppers with a dollop of sour cream or a side salad for a complete meal.
Tips & tricks
For a twist, you can add some grated cheese on top of the stuffed peppers before baking for a cheesy finish.
Cost
$10