Buckwheat peppers
4 servings
Ingredients
| Quantity | 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 | ||
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 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