Stuffed peppers with a savoury cashew sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Red peppers |
| 3 | tablespoons | Olive oil |
| 1 | medium | Onion; peeled and chopped |
| 1 | Cloves garlic; peeled and crushed | |
| (1 to 2) | ||
| 1 | 6 ounces lon grain brown rice | |
| 14 | fluid ounce | Water/light vegetable stock |
| 1 | small | Pinch of saffron or tumeric |
| ½ | Lemon; juice of | |
| 2 | ounces | Frozen peas; defrosted |
| 3 | Tomatoes; chopped | |
| 2 | tablespoons | Black olives; sliced and pitted |
| 2 | tablespoons | Fresh basil leaves; chopped |
| Salt & freshly ground pepper | ||
| 1 | small | Onion; peeled and roughly |
| ; chopped | ||
| 2 | teaspoons | Olive oil |
| 3 | ounces | Cashew nuts; ground |
| Vegetarian stock cube | ||
| ¼ | pint | Water |
Directions
FOR THE SAUCE
1. Pre-heat the oven to 200øC/400øF/Gas Mark 6. Cut-the tops off the peppers and save. Remove the seeds. Simmer the pepper bases for 5 minutes to soften, then drain and refresh in cold water. Use 1tbsp of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
2. Heat the remaining oil in a medium saucepan. Saut‚ the onion and garlic for 3-4 minutes until softened. Add the rice and stir for 1 minute to coat with oil.
3. Add the water or stock to the saffron or turmeric and lemon juice, cover, bring to the boil, and simmer, covered, for 20 minutes until the rice is tender. Remove from the heat. Add the peas, tomatoes, olives and basil leaves. Stir to combine all the ingredients and season to taste.
4. Spoon the mixture into the pepper bases and cover with the tops. Bake for 15-20 minutes, until the tops of the peppers are tender and golden.
5. For the sauce, saut‚ the onion in the olive oil until soft. Meanwhile liquidise the ground cashew nuts, stock cube and water in a blender. Add the contents of the liquidiser to the onions and heat gently for 2-3 minutes stirring all the time. Return the mixture to the blender and liquidise until smooth. Re-heat the sauce gently, adding more water if a thinner consistency is desired. 6. Serve the stuffed-peppers and cashew sauce with an Italian tomato salad and garlic bread.
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