Buckwheat stuffed peppers.

Very healthy recipe using buckwheat which I do use a lot in different ways. This time I did a stuffing from it for the peppers.

   Ingredients for 2:
100 g of buckwheat 
    8 mushrooms
    1 red onion
  2 big peppers
   pinch of Parmesan
  few leaves of coriander 
     half a cup of corn
      2 cloves of garlic
 250 g of Halloumi cheese
    salt and pepper

First you need to cook buckwheat same way you cook rice.

Fry the red onion slowly until golden using olive oil and tiny bit of butter, then fry the mushrooms separately with garlic until soft. Mix the onion,
mushrooms together with Parmesan, salt and pepper.


Add the corn and coriander and there you have the stuffing for the peppers ready.

Cut the peppers in half, put on the baking tray, sprinkle a little bit of olive oil on them and put into the preheated oven of 200 degrees for about 10 minutes.

They should only be cooked slightly.
I used little muffin cups for the peppers to be baked in before adding the 
stuffing.

Once the stuffing is in the peppers, you can sprinkle a little bit of Parmesan on  top of each of one with a basil leaf on top. They should go to a preheated oven of 210 degrees for about 30 minutes.

In the meantime you can fry the Halloumi cheese on the high heat until golden. I will serve that  with a little bit of that buckwheat stuffing that is left on the plate and place the pepper on the top of it, Halloumi on the side.

Best served with garlic sauce or yogurt or any sauce of your choice.

Guten Appetit.