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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)