Ingredients:
2 medium red bell peppers
2 medium green bell peppers
2 ounces onions, chopped
1 ounce brazil nuts, 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:
Wipe peppers& slice off their tops& remove pith& seeds.
Heat oil& fry the onion for 8 to 10 minutes, until golden.
Add brazils& buckwheat.
Fry for a further 5 minutes.
Stir in the mushrooms, sweetcorn, parsley, rosemary& seasonings.
Pile mixture into pepper shells.
Replace tops& stand in a closely fitting pan.
Pour in the tomato juice& water.
Bring to a boil, cover& simmer for 55 to 60 minutes.
Carefully lift the peppers out of the cooking liquid& keep warm in a serving dish.
Blend the cornstarch with 2 tbsps.
of tomato stock.
Add to the pot with the seasonings& simmer for 2 to 3 minutes.
Hand the sauce around with the peppers.
Servings: 4
Time preparation: 20 min.
Time total: 100 min.