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Bell Peppers With Buckwheat And Mushrooms

3 large yellow bell peppers
3 large red bell peppers
1 large onion chopped
8 cloves fresh garlic chopped
2 large carrots peeled and shredded
2 cups cooked buckwheat
1 cup saute mushrooms
10 Oz Sweet onion and roasted garlic tomato sauce (Newman’s Own recommended)
1/3 cup Sweet baby Ray’s barbecue sauce
2 table spoon sugar
1 1/4 table spoon salt
1/4 table spoon ground black pepper
1/3 table spoon ground ALL spice
2 table spoon fresh parsley chopped
Mozzarella cheese shredded
Olive oil

Preparation time 30 min

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help peppers stand up.

Saute onion, garlic, shredded carrots, salt, peppers for 5 min. Add cooked buckwheat, mushrooms, tomato sauce, barbecue sauce, sugar and saute right in the skillet 3-5 min. Cool Feel with it bell peppers.

Place peppers in the baking dish with warm water. Cover dish with foil and bake 30 min. Remove the foil and sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 min. Remove from the oven and carefully transfer peppers to a serving plate

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