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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
2 medium red bell peppers |
2 medium green bell peppers |
2 ounces onions, chopped |
1 ounce brazil nut, sliced |
2 ounces mushrooms, finely chopped |
1 tablespoon oil |
2 ounces buckwheat groats |
3 ounces sweetcorn |
2 tablespoons parsley, chopped |
1/2 teaspoon rosemary, chopped |
1/4 teaspoon salt |
1/2 pint tomato juice |
1/4 pint water |
2 teaspoons cornstarch |
1/8 teaspoon salt |
pepper, to taste |
Directions:
1. Wipe peppers& slice off their tops& remove pith& seeds.
2. Heat oil& fry the onion for 8 to 10 minutes, until golden.
3. Add brazils& buckwheat.
4. Fry for a further 5 minutes.
5. Stir in the mushrooms, sweetcorn, parsley, rosemary& seasonings.
6. Pile mixture into pepper shells.
7. Replace tops& stand in a closely fitting pan.
8. Pour in the tomato juice& water.
9. Bring to a boil, cover& simmer for 55 to 60 minutes.
10. Carefully lift the peppers out of the cooking liquid& keep warm in a serving dish.
11. Blend the cornstarch with 2 tbsps.
12. of tomato stock.
13. Add to the pot with the seasonings& simmer for 2 to 3 minutes.
14. Hand the sauce around with the peppers.
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