Oven vegetables with hearty buckwheat filling

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4.5 2
Buckwheat saves calories when chopped and provides a delicious bite. A positive additional effect: the grains direct our blood sugar level into healthy channels.
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 150 g Buckwheat
  • 7-10 Tbsp Salt
  • 2 red pointed paprika
  • 2 large zucchini
  • 8 large mushrooms (about 250 g)
  • 1 Onion
  • 1-2 Garlic cloves
  • 1 branch/s Rosemary
  • 2 TABLESPOONS Oil
  • 250 g minced beef
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Ajvar (spicy paprika preparation; glass)
  • 1 TEASPOON Vegetable broth
  • 7-10 Tbsp Oil
  • 300 g Whole milk yoghurt
  • 2 TABLESPOONS Lemon juice

Directions

  1. 1

    Put buckwheat in a sieve and rinse under running water. Bring to the boil in a pot with 400 ml salted water. Cover and simmer at low heat for about 12 minutes. Remove from the heat and let it swell for about 5 minutes. Loosen buckwheat with a fork.

  2. 2

    Halve the peppers lengthwise, clean and wash. Wash zucchini, cut off ends. Cut the zucchini in quarters crosswise. Scoop out the inside with a spoon or ball cutter, leaving a small base. Unscrew the stems of the mushrooms. Wash and clean the mushrooms.

  3. 3

    Finely dice mushroom stems and courgette insides. Peel and finely dice onion and garlic. Wash and chop the rosemary. Heat oil in a pan, fry minced meat crumbs while turning. Fry onion, rosemary, mushroom stems, zucchini interior and garlic briefly. Season with salt and pepper. Add Ajvar, deglaze with 1⁄4 l water, bring to the boil and stir in broth. Simmer for 2-3 minutes. Stir in buckwheat. Season the filling with salt and pepper.

  4. 4

    Place the vegetables on an oiled tray and fill with buckwheat mixture. Spread any remaining filling on the tray next to the vegetables. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Mix yoghurt and lemon juice. Serve with the vegetables.

Nutrition Facts

KCAL
370 kcal
CARBS
34 g
FATS
15 g
PROTEINS
23 g