Ingredients

2 medium red bell peppers
2 medium green bell peppers
2 ounces onion, chopped
1 ounce brazil nuts, sliced
2 ounces mushrooms, finely chopped
1 Tbsp. oil
2 ounces buckwheat
3 ounces sweet corn kernels
2 Tbsp. parsley, chopped
1/2 tsp. rosemary, chopped
1/4 tsp. salt
1/2 pint tomato juice
1/4 pint water
2 tsp. cornstarch
1/8 tsp. salt
pepper, to taste

Cooking Instructions

Wipe peppers. Slice off their tops and remove pith and seeds. Heat oil and fry the onion for 8 to 10 minutes, until golden. Add brazils and buckwheat. Fry for a further 5 minutes. Stir in the mushrooms, sweet corn, parsley, rosemary and seasonings. Pile mixture into pepper shells. Replace tops and stand in a closely fitting pan. Pour in the tomato juice and water. Bring to a boil, cover and simmer for 55 to 60 minutes. Carefully lift the peppers out of the cooking liquid and keep warm in a serving dish. Blend the cornstarch with 2 Tbls. of tomato stock. Add to the pot with the seasonings and simmer for 2 to 3 minutes. Hand the sauce around with the peppers.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)