Ukrainian Stuffed Peppers with Buckwheat and Mushrooms
Bell peppers stuffed with a savory mixture of buckwheat, sautéed mushrooms, onions, and carrots, baked in a light tomato-based sauce. This dish is a hearty and flavorful vegetarian option, showcasing common Ukrainian ingredients.
🧂 Ingredients
- 6 Large bell peppers
- 1.5 cups Buckwheat groats
- 1 lb Mushrooms, sliced
- 1 Large onion, finely chopped
- 2 medium Carrots, finely chopped
- 3 cloves Garlic, minced
- 3 tbsp Vegetable oil
- 3 tbsp Tomato paste
- 2 cups Vegetable broth
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Preheat oven to 370°F (185°C). Cook buckwheat according to package directions. Set aside.
💡 Tip: Rinsing buckwheat before cooking can help remove any bitterness. - 2
Cut bell peppers in half lengthwise, remove seeds and membranes. Blanch in boiling water for 2-3 minutes, then drain and set aside.
💡 Tip: Blanching softens the peppers, making them easier to stuff and reducing baking time. - 3
Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add chopped onion and carrots and sauté until softened, about 5-7 minutes. Add sliced mushrooms and minced garlic, and cook until mushrooms are browned and tender, about 8-10 minutes.
💡 Tip: Ensure mushrooms release their moisture and brown properly for maximum flavor. - 4
Stir in tomato paste and cook for 1 minute until fragrant. Add cooked buckwheat, vegetable broth, salt, and pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld.
💡 Tip: Using vegetable broth adds depth of flavor to the filling. - 5
Spoon the buckwheat and mushroom mixture evenly into the prepared bell pepper halves.
💡 Tip: Don't overstuff the peppers, as the filling may expand slightly. - 6
Arrange the stuffed peppers in a baking dish. Pour any remaining vegetable broth or a little water into the bottom of the dish to prevent sticking and add moisture.
💡 Tip: A shallow baking dish works best for even cooking. - 7
Bake for 35-40 minutes, or until the peppers are tender and the filling is heated through. Garnish with fresh parsley before serving.
💡 Tip: Cover the baking dish with foil for the first 20-25 minutes of baking to ensure peppers cook through without drying out.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of butter when sautéing the vegetables.
- ✓If you prefer a saucier dish, increase the amount of vegetable broth or add a can of diced tomatoes to the filling.
- ✓This dish can be made ahead of time and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like finely chopped zucchini or bell peppers to the filling.
- For a non-vegetarian version, add cooked ground meat or chicken to the buckwheat mixture.
- Top with a sprinkle of cheese during the last 10 minutes of baking.