Stuffed peppers with chicken and buckwheat, this is one of the not-so-traditional dishes that everyone should try. It will definitely fit into your family menu.
Cooking time 45 minutes
Chicken fillet 200 g
Carrot 1 pc
Onion 1 pc
Buckwheat 3-4 tbsp. l.
Green onion (feather) 3-5 pieces
Sour cream 2 tbsp. l.
Tomato paste 2 tbsp l.
Salt to taste
Pepper to taste
For the filling, cut the chicken fillet into small pieces, rinse the green onions. Peel carrots and onions.
Boil buckwheat until tender and cool.
In a bowl, combine finely chopped chicken fillet, finely chopped green and onions, grated carrots.
Add buckwheat to the filling, salt and pepper. Stir the filling.
Peel the seeds from the peppers or take the blanks from the freezer.
Stuff the peppers with the filling and put in a saucepan.
Combine sour cream and tomato paste in a bowl. Add 1 glass of water and stir.
Add the sauce to the peppers.
Put on medium heat, cook for 30-35 minutes, covered. Salt to taste.
Cool the prepared peppers and place in a deep plate with gravy. Sprinkle with finely chopped green onions and serve.