Buckwheat peppers

Yield: 4 servings

Measure Ingredient
2 mediums Red bell peppers
2 mediums Green bell peppers
2 ounces Onion, chopped
1 ounce Brazil nuts, sliced
2 ounces Mushrooms, finely chopped
1 tablespoon Oil
2 ounces Buckwheat
3 ounces Sweetcorn kernels
2 tablespoons Parsley, chopped
½ teaspoon Rosemary, chopped
¼ teaspoon Salt
½ pint Tomato juice
¼ pint Water
2 teaspoons Cornstarch
⅛ teaspoon Salt
Pepper, to taste

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 tb of tomato stock. Add to the pot with the seasonings & simmer for 2 to 3 minutes. Hand the sauce around with the peppers.

Elizabeth Brand, "Vegetables"

Submitted By MARK SATTERLY On 11-04-95

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