1 kg lean ground beef
2 garlic cloves, chopped
1 medium onion, chopped
1 medium carrot, peeled and grated
1 Tbsp. avocado oil
1 tsp. cumin powder
1 tsp. sweet paprika
4 tomatoes chopped
1 1/2 cups buckwheat
Salt to taste
7-8 large sweet bell peppers, (any colour) washed
3 cups vegetable stock made up plus an additional ½ cup more
1 cup grated goats cheese
Heat oven to 400°.
In a heavy bottom pot 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, tomatoes and buckwheat.
Add 3 cups vegetable stock 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 pips.
Place all pepper halves in a baking dish.
Spoon the buckwheat mixture into each pepper half
Pour the 1/2 cup additional vegetable stock 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.