I like stuffed bell peppers because you can use up much of the leftover food at home and crate a completely new dish.
The best thing about this recipe, is that buckwheat is filled with great nutrients and is low in calories. Northern European countries use buckwheat in many different dishes. In fact, this was one of our main foods while growing up.
Stuffing bell peppers with buckwheat, veggies and nice seasoning, makes a perfect light dinner.
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- Slice bell pepper into two pieces. Remove the seeds from the pepper. Dice carrots and onions into small squares.
- Saute onions with carrots on oiled skillet. Add beef bullion and cooked buckwheat to cooking ingredients. Add parsley and stir all ingredients together.
- Fill each side of the pepper with cooked ingredients.
- Bake for 35 minutes at 370F. Place slice of cheese on each pepper, cook for another 5 minutes or until cheese is melted.