Juicy peppers stuffed with minced meat, carrots and buckwheat

Instructions

1. Grave the carrots on a coarse grater.
2. Fry the carrots in a pan with butter over medium heat for 5-7 minutes.
3. Add the ground beef and sauté for 10 minutes, stirring.
4. Add the buckwheat, 300 Add ml of water.
5. Season with salt and cook, covered, until the liquid has evaporated.
6. Let the mince and buckwheat cool slightly.
7. Cut off the tops of the peppers and cut out the seeds.
8. The hollowed out peppers with the mince fill and cover with the cut lids.
9. Place the peppers in a casserole dish.
10. Mix the tomato paste with the remaining 300 ml of water and pour into the casserole dish with the peppers.
11. Cover the stuffed peppers with aluminum foil.
12. In one Cook in a preheated oven at 200 ° C for about 20-25 minutes.