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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Low Protein Healthy Main Dish Side Dishes Vegetables Vegan Vegetarian Grains Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Pasta Rice And Grains Peppers Equipment 4 Hours Or Less

Buckwheat Bell Peppers

Steps

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.

Ingredients

red bell peppers, green bell peppers, onions, brazil nut, mushrooms, oil, buckwheat groats, sweetcorn, parsley, rosemary, salt, tomato juice, water, cornstarch, pepper