These stuffed peppers are loaded with flavor and make a great healthy lunch or dinner. Unlike to my Stuffed peppers with tomato sauce, this time I cut peppers in half and stuffed them with buckwheat and ground beef topped with shredded cheese.  My family loved them. Make extra so you can have leftovers for lunch.

Serves 4-6


1 lb. lean ground beef
2 garlic, minced
1 medium onion, minced
1 medium carrot, peeled and shredded
1 Tbsp. Olive oil
1 tsp. cumin powder
1 tsp. sweet paprika
14 ounce crushed can tomatoes
1 1/2 cups buckwheat
Salt to taste
7-8 large sweet bell peppers, (any color) washed
3 cups + 1/2 cup chicken broth
1 cup shredded Monterey Jack cheese or cheddar cheese

Heat oven to 400°.  In a medium/large heavy bottom pot such as a Dutch oven heat 1 Tbsp. of oil over medium heat; add onions, garlic and carrots sauté until softened for about 3-4 minutes. Add beef and cook for another 3-4 minutes.

Add paprika, cumin, crushed tomatoes and buckwheat.

Mix thoroughly. Add 3 cups chicken broth and bring to a boil, then turn heat down and simmer for 10-12 minutes or until buckwheat absorbs all the liquid. Cover the pot and turn off the heat.
Meanwhile cut peppers in half lengthwise and remove all seeds and pith.

Place all pepper halves in a baking dish. Spoon the buckwheat mixture into each pepper half and fill it with.

Pour the 1/2 cup of the chicken broth on the bottom of the pan and bake for about 45-55 minutes. Top with shredded cheese and bake until cheese melts about 5 minutes more.

Serve with sour cream or without.