28 January 2015
Stuffed Peppers with Buckwheat .
The veggies in this recipe are very versatile so if you don’t like something, feel free to leave it out. Mushrooms, carrot, onion, green/orange/yellow bell peppers could all be welcome additions.
1 chicken breast
2 cloves garlic, chopped
1/2 onion, chopped
1 small carrot, peeled and shredded
1 tablespoon coconut oil
paprika, pepper, salt, marjoram to taste
100 grams of buckwheat
3 large sweet bell peppers
1 large sweet bell chopped
In a medium heavy bottom pot 1 Tbsp. of oil over medium heat; add onions, garlic and carrots sauté until softened for about 3-4 minutes. Add chicken and cook for another 3-4 minutes.
Add 1 large sweet bell chopped,other veggies and buckwheat (cooked). Place all empty bell peppers in a baking dish. Next fill up to the brim with your buckwheat mixture. Place on your lid drizzle with a little coco oil and place into a pre heated oven at 180C for 15-30 minutes or until bell peppers are cooked and a little golden on the edges.
© Be Creative Mummy / UK lifestyle Blog / Crafts | All rights reserved.