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 |
| \N \N | 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