Description
Hello, dear cooks. Offer my version of a stuffed pepper with seaweed. Not all love her, and she is very helpful. Baked seaweed is not felt.
Ingredients
-
Pepper
2 piece
-
Buckwheat
2 Tbsp
-
Minced chicken
200 g
-
Onion
0.5 piece
-
Carrots
0.5 piece
-
Sea Kale
1 Tbsp
-
Vegetable oil
2 Tbsp
-
Dill
-
Salt
-
Black pepper
-
Cheese
50 g
Cooking
Boil buckwheat TM Mistral until tender.
Onions and carrots finely chop.
Fry the onions, carrots and beef in vegetable oil until tender, season with salt and pepper. Cool. Add in minced parsley, chopped sea Kale and a little dill. Mix well.
Peppers cut in half, remove the core. Put the stuffing.
Sprinkle with the cheese. Bake peppers in preheated oven at 180C 15-20 minutes. Bon appetit!!!
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