As I promised today I’ll pesent my another variation about pepper and filling. Almost as always I used products which I kept in a cupboard and my freezer: mince meat, roast buckwheat, my favourite sage ( from my Mom’s garden), a little of veggies… It tourned out lovely. I use lots of leek leaves lately – I would never throw it away – simply what for? I am going to do this version when I visit my family, for sure! Ingredients for 1 pepper.
• 1 yellow pepper
• 60 g of roast buckwheat
• 100g of mince meat (I usually use lean pork meat)
• 1/3 of medium carrot
• 1-2 cloves of garlic
• 1/4 of medium onion
• Handful of chopped leek leaves
• A few sage leaves, 3-4, for each pepper you prepare
• 2 tablespoon of sunflower oil
• 1 teaspoon of smoked paprika
• Sea salt, a pinch of ground pepper to taste
Chop garlic, onion and leek leaves finely, slice carrot and fry everything for about 3-4 mins in the hot pan, using oil. Meanwhile parboil buckwheat, just for a moment, about 4-5 mins, using boiling water. Set aside, pouring the extra water off. Mix veggies with raw mince meat in a bowl, adding paprika and chopped sage leaves. Season with salt and ground pepper (best) to taste. Stuff yellow pepper with a filling, pour about 2-3 tablespoon of water in and put in the oven, for about 50 mins, 200 C. Enjoy!