6 red peppers,
2 bags white buckwheat or rice
8-10 large mushrooms
2 medium red onions, veg. boullion, coarse black pepper.
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