Ingredients:

6 red peppers,

2 bags white buckwheat or rice

8-10 large mushrooms

2 medium red onions, veg. boullion, coarse black pepper.

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1.Cook buckwheat

2.Preheat frying pan with 2 tbsp olive oil, add chopped onion and fry for 1 minute

3.Add chopped mushrooms and fry for another 2 minutes

4.Transfer onion and mushrooms into a bowl, mix together with cooked buckwheat

5.Clean peppers from seeds, leave top`s (without green part and seeds) for covering stuffed peppers.

6.Fill each pepper with mixture and cover with left tops.

7.Place them into a roasting tray with a tiny bit of olive oil on the bottom. Cover a tray with tinfoil and let it cook in the oven for 25 minutes in 200`C

8.After 25 minutes remove the tinfoil and bake them for another 15 minutes, until the skin is slightly brown.

9.You can serve them with mushroom sauce

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