Yield: 4 servings
|2 mediums||Red bell peppers|
|2 mediums||Green bell peppers|
|2 ounces||Onion, chopped|
|1 ounce||Brazil nuts, sliced|
|2 ounces||Mushrooms, finely chopped|
|3 ounces||Sweetcorn kernels|
|2 tablespoons||Parsley, chopped|
|½ teaspoon||Rosemary, chopped|
|½ pint||Tomato juice|
|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