Stuffed Bell Peppers With A Savoury Cashew Sauce
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.
Steps
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.
A.
Ingredients
red peppers, olive oil, onion, garlic cloves, long grain brown rice, vegetable stock, turmeric, lemon, juice of, frozen peas, tomatoes, black olives, fresh basil leaves, salt & freshly ground black pepper, cashew nuts, vegetable bouillon cube, water