Buckwheat Bell Peppers

• 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

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.

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

Taken from www.food.com/recipe/buckwheat-bell-peppers-26149 (may not work)