- Peppers - 4 pieces
- Carrot - 1 piece
- Buckwheat - 1/2 cup
- Adyghe cheese - 150 Grams
- Salt - 1 teaspoon
- Burnt oil - 3 items. spoons
- Sour cream 1/2 cup
- Mustard - 1 st. a spoon
- Dill, parsley - - To taste
- Black Ground Pepper - 1/2 Teaspoon
- Turmeric - 1/2 Teaspoon
Adygei cheese finely crumble, carrots grate not. In a frying pan heat the oil and fry the spices in it, then spread the carrots. After 5-7 minutes, add the carrots and cheese. Fry for a few more minutes, and then fill in the washed buckwheat, hold it on the fire and pour a little water in the proportion of 1: 2, cover it, reduce the heat to a minimum and quietly stew until done. Then we process the peppers. To do this, cut off their tops and cleanse the seeds. Then we poured the boiling water. Peppers should become softer. At this time must come buckwheat with vegetables. In buckwheat add oil and tightly stuff it with peppers. Next, peppers put in a greased baking dish. And we send it to the oven for 10 minutes. While the peppers are baked, prepare a delicious sauce. For this, using a blender, we mix sour cream, mustard and greens. After 10 minutes, take the peppers from the oven, pour the sauce abundantly and send it back to the oven for 5-7 minutes. The dish must be served hot. Bon Appetit!
Servings: 3-4