Roasted peppers with buckwheat and mushrooms
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ingredients
200 g buckwheat 1 tbsp oil 1 pk onion 400 g Uncle Bean’s sauce 1 handful mushrooms 10 pk green pepper pk salt pk ground black pepper pk ground chili
procedure
1. Boil the buckwheat with boiling water, drain and then pour the water again so that it extends about 1/2 cm above the buckwheat. Bring to the boiling point and cook for 5 minutes. Then turn off the heat source and let stand for 30 minutes under a lid. If there is any water left afterwards, pour it off. 2. Fry the onion in the oil, add the lecho or Uncle Bean’s sauce and the soaked mushrooms. Sauté for 5-10 minutes. 3. Then add the cooked buckwheat, season everything with salt and pepper and stuff into the hollowed out peppers. 4. Bake in an oven heated to 170 degrees for about 20-30 minutes. Enjoy!
