Buckwheat Peppers Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 medium: Red bell peppers,
2 tbsp: Parsley, chopped
2 medium: Green bell peppers,
1/2 tsp: Rosemary, chopped
2 ounce: Onion, chopped
1/4 tsp: Salt,
1 ounce: Brazil nuts, sliced
1/2 pint: Tomato juice,
2 ounce: Mushrooms, finely chopped
1/4 pint: Water,
1 tbsp: Oil,
2 tsp: Cornstarch,
2 ounce: Buckwheat,
1/8 tsp: Salt,
3 ounce: Sweetcorn kernels,
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
Source from luhu.jp
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
Source from luhu.jp