Buckwheat Bell Peppers

Recipe by Dancer
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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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 tbsps.
  • of tomato stock.
  • Add to the pot with the seasonings& simmer for 2 to 3 minutes.
  • Hand the sauce around with the peppers.
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