First, prepare the filling: cook the buckwheat porridge according to the instructions (about 20 minutes to soften).
Peel the onion and garlic, chop and place in a pan.
Add all the spices and water and bring to a boil.
Cook for about 10 minutes to soften, then add the corn and ground walnuts.
Cut the peppers lengthwise and remove the seeds.
Fill each half with the prepared filling, sprinkle with cheese and place on a baking sheet.
Bake for 40 minutes at 200 ° C.