Buckwheat Bell Peppers

Submitted by Dancer

• Ready In: 1hr 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 medium red bell peppers
• 2 medium green bell peppers
• 2 ounces onions, chopped
• 1 ounce brazil nut, sliced
• 2 ounces mushrooms, finely chopped
• 1 tablespoon oil
• 2 ounces buckwheat groats
• 3 ounces sweetcorn
• 2 tablespoons parsley, chopped
• 1⁄2 teaspoon rosemary, chopped
• 1⁄4 teaspoon salt
• 1⁄2 pint tomato juice
• 1⁄4 pint water
• 2 teaspoons cornstarch
• 1⁄8 teaspoon salt
• pepper, to taste

directions

1. Wipe peppers& slice off their tops& remove pith& seeds.
2. Heat oil& fry the onion for 8 to 10 minutes, until golden.
3. Add brazils& buckwheat.
4. Fry for a further 5 minutes.
5. Stir in the mushrooms, sweetcorn, parsley, rosemary& seasonings.
6. Pile mixture into pepper shells.
7. Replace tops& stand in a closely fitting pan.
8. Pour in the tomato juice& water.
9. Bring to a boil, cover& simmer for 55 to 60 minutes.
10. Carefully lift the peppers out of the cooking liquid& keep warm in a serving dish.
11. Blend the cornstarch with 2 tbsps.
12. of tomato stock.
13. Add to the pot with the seasonings& simmer for 2 to 3 minutes.
14. Hand the sauce around with the peppers.

Reviews

[jbeuke]

I have a vegetarian friend who visits once a year from Austalia and we made this for her and it was really good. Had to change it slightly but wonderful.