Bell Peppers with Buckwheat Filling

Ingredients

• 4 green bell pepper halves
• 1 onion
• 2 carrots
• 1 stalk leek
• 2 tbsp butter
• 600 ml water
• 2 tsp seasoned broth (from the jar)
• 200 g coarsely ground buckwheat
• 2 Eggs
• 100 g Gruyère cheese
• 2 tbsp breadcrumbs
• 2 tbsp Tomato paste
• 100 g Sour cream
• 1 tsp maple syrup
• 2 tbsp fruit vinegar
• salt and pepper

Instructions

1. 1.

   Cut a lid off each bell pepper, scoop out the seeds with a spoon, wash and pat dry. Peel and finely chop the onion. Peel the carrots, slice into strips then dice. Trim the ends of the leek, halve, wash and cut into thin rings. Heat 1 tbsp butter, sauté the onion until translucent, add remaining vegetables and cover to steam for 5 minutes.

2. 2.

   Add water with broth, stir in buckwheat and bring to a boil while stirring. Remove from heat, keep covered to absorb liquid. Grate cheese, whisk eggs and fold both into the grain mixture. Mix in breadcrumbs, season with salt and pepper. Fill peppers, replace lids. Place peppers side‑by‑side in a large pot, add remaining butter, cover and simmer over medium heat for 45 minutes, adding water if needed.

3. 3.

   Remove peppers from pot and keep warm. Reduce the fond with tomato paste and stir in sour cream. Bring to a boil, mix in maple syrup and season with salt, pepper and vinegar. For serving, cut peppers lengthwise, spoon sauce over and plate.