Buckwheat-stuffed peppers

Directions

1. Boil the water and add the buckwheat. When it boils again, simmer while covered on low heat. Turn off the heat and immediately remove the cover when all the water is absorbed (approximately 7 minutes). Fluff the buckwheat with a fork. 
2. Heat a stainless steel pan, add onions and stir. Add a little water at a time until slightly browned
3. Add garlic, and hot peppers and stir for 2 minutes
4. Add the cooked buckwheat and turn off the heat
5. Add the coriander and the molasses
6. In a small pot, slice the second onion in circular discs and layer it at the bottom
7. Stuff the green peppers with the mixture and add to the pot. 
8. Add the blended tomatoes and the dried mint
9. Cook on medium heat until it boils, then reduce the heat and cover to simmer for 20-30 minutes, or until the peppers are cooked.