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Hello everyone, I have already shown you how to stuff small peppers, the filling is classic minced meat with rice, today I want to show you another version of stuffing peppers, if you find large peppers, then you can stuff them a little differently, and we will change it today, take chicken minced meat or chicken fillet, a large amount of vegetables and replace the rice with buckwheat, it will turn out very tasty and satisfying, but now we check the subscription, do not skupimsya on like and drove and we need 34 large peppers total weight 500 600 grams buckwheat 100 grams of water exactly twice as much as 200 grams of tomatoes 200 grams of carrots and onions for 150 grams of onions you can take a little more 500 grams of chicken mince or chicken fillet 30 grams of vegetable oil for frying minced meat and vegetables salt 10 15 grams of black ground pepper 1 3 grams per 1 gram of coriander and nutmeg a little dry pepper literally 2-3 grams well, if desired, you can take cheese 100-150 grams of buckwheat or if you want, you can take the same amount of rice and water, wash it, send it to the pan, pour 200 grams of hot water and cook for literally 5 minutes, then turn off the heat and cover with a lid, leave it to steam, but in the meantime we will wash the vegetables and peel them, cut the peppers in half and remove the core, cut the onion into small cubes, you can cut the carrots as you like, I will grate it today on a coarse grater, like tomatoes, I rub it on a coarse grater and thereby get rid of the peel with vegetables, now we proceed to the meat, you can pass it through a meat grinder or chop it into small pieces, but you can take the finished mince now we put it to heat up in a deep frying pan or cauldron and in vegetable oil we will fry onions, carrots, tomatoes and chicken breast at the end we will add salt and all other spices now turn on the oven to heat up to 180 degrees in the filling add buckwheat, mix, fill our halves of peppers and sprinkle grated cheese on top as desired, send the peppers to the oven preheated to 180 degrees for 15-25 minutes, the time will depend on the features of your oven and on the size of the peppers, the juicy filling is ready, the crispy cheese crust is something incredible, I love stuffed peppers, the combination of minced meat, pepper and a lot of vegetables will not leave anyone indifferent , such juicy, satisfying, very beautiful peppers we got today for lovers of blanks and frosts, you can cook the same pepper with the only difference fry the onions, carrots and tomatoes, but add the chicken breast in a raw form, well, and also filling the peppers completely, freeze them in advance, but today we say goodbye to you, your photo reviews, as always, I remind you to be glad to see the links that you will find in the description until new delicious meetings bye bye