Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Red bell peppers 2 tb Parsley, chopped
2 md Green bell peppers 1/2 ts Rosemary, chopped
2 oz Onion, chopped 1/4 ts Salt
1 oz Brazil nuts, sliced 1/2 pt Tomato juice
2 oz Mushrooms, finely chopped 1/4 pt Water
1 tb Oil 2 ts Cornstarch
2 oz Buckwheat 1/8 ts Salt
3 oz Sweetcorn kernels Pepper, to taste

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

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