Prep 20 mins
Cook 50 mins
Oh, this is just delcious! A vegetarian delight! I have found out that the Africans cook alot with peppers and frequently stuff them with rice and/or grains.
- 4 medium red peppers
- 44.37 ml olive oil
- 1 medium onion, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 170.09 g long grain brown rice (1 cup)
- 473.18 ml vegetable stock (or chicken)
- 0.25 ml turmeric
- 1 lemon, juice of
- 56.69 g frozen peas, defrosted
- 3 medium tomatoes, chopped
- 29.58 ml black olives, sliced and pitted
- 29.58 ml fresh basil leaves, chopped (or 2 tsp. dried)
- salt & freshly ground black pepper
FOR THE SAUCE
- 1 small onion, peeled and roughly chopped
- 9.85 ml olive oil
- 85.04 g cashew nuts, ground
- 1 vegetable bouillon cube
- 118.29 ml water
- Pre-heat the oven to 400* F. Cut-the tops off the peppers and save. Remove the seeds. Simmer the pepper bases in water for 5 minutes to soften, then drain and refresh in cold water. Use 1 tbls. of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
- Heat the remaining oil in a medium saucepan. Saute the onion and garlic for 4 minutes until softened. Add the rice and stir for 1 minute to coat with oil.
- Add the stock to the 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.
- 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.
- For the sauce:.
- Saute the onion in the olive oil until soft. Meanwhile blend well the ground cashew nuts, stock cube and water in a blender. Add the contents of the blender to the onions and heat gently for 2-3 minutes stirring all the time. Return the mixture to the blender and blend until smooth. Re-heat the sauce gently, adding more water if a thinner consistency is desired.
- This is good served with an Italian tomato salad and garlic bread.
I used green peppers because that's what I had, though I'm sure red would be even better. I also used more peas and I was able to fill 6 peppers. I forgot the basil so I stuck one leaf under each lid while they cooked. Next time I may add pepper flakes and try kalamata olives instead of plain black olives. My family liked this.
A really delicious vegetarian dish, and extremely clear instructions. I've always loved stuffed peppers (and have always preferred red peppers). This recipe had a particularly great blend of flavours which made for a wonderfully flavoursome stuffing. We also loved the cashew sauce. This is a recipe you could confidently serve to vegetarians and non-vegetarians, especially if you halved the peppers (so you had 8 instead of 4) and served them as a side dish. Thanks for sharing this yummy recipe, Sharon! Made for the Turmeric Tag Game.
This was really good! I especially enjoyed the savory cashew sauce. I made it as directed, except that I used leftover rice and reduced the cooking time.