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Buckwheat Bell Peppers

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1hr 40mins

Ingredients Nutrition


  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.

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