Stuffed Peppers With A Savoury Cashew Sauce

Wrath, unlike love, is not one of the intrinsic perfections of God. Rather, it is a function of God's holiness against sin. Where there is no sin, there is no wrath-but there will always be love in God. Where God in His holiness confronts His image-bearers in their rebellion, there must be wrath, or God is not the jealous God He claims to be, and His holiness is impugned. The price of diluting God's wrath is diminishing God's holiness.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg1, Vegetarian	4	Servings

INGREDIENTS

4		Red peppers
3	T	Olive oil
1		Onion, peeled and chopped
1		Cloves garlic, peeled and
		crushed
		1 to 2
1		6 ounces lon grain brown
		rice
14		Water/light vegetable stock
1		Pinch of saffron or tumeric
1/2		Lemon, juice of
2	oz	Frozen peas, defrosted
3		Tomatoes, chopped
2	T	Black olives, sliced and
		pitted
2	T	Fresh basil leaves, chopped
		Salt & freshly ground pepper
1		Onion, peeled and roughly
		chopped
2	t	Olive oil
3	oz	Cashew nuts, ground
		Vegetarian stock cube
1/4	pt	Water

INSTRUCTIONS

Pre-heat the oven to 200Ã¸C/400Ã¸F/Gas Mark 6. Cut-the tops off the
peppers and save. Remove the seeds. Simmer the pepper bases for 5
minutes to soften, then drain and refresh in cold water. Use 1tbsp of
olive oil to oil an ovenproof dish and brush the pepper bases and
tops. Heat the remaining oil in a medium saucepan. Saut the onion and
garlic for 3-4 minutes until softened. Add the rice and stir for 1
minute to coat with oil. Add the water or stock to the saffron or
turmeric and lemon juice, cover, bring to the boil, and simmer,
covered, for 20 minutes until the rice is tender. Remove from the
heat. Add the peas, tomatoes, olives and basil leaves. Stir to  combine
all the ingredients and season to taste. Spoon the mixture  into the
pepper bases and cover with the tops. Bake for 15-20  minutes, until
the tops of the peppers are tender and golden. For the  sauce, saut the
onion in the olive oil until soft. Meanwhile  liquidise the ground
cashew nuts, stock cube and water in a blender.  Add the contents of
the liquidiser to the onions and heat gently for  2-3 minutes stirring
all the time. Return the mixture to the blender  and liquidise until
smooth. Re-heat the sauce gently, adding more  water if a thinner
consistency is desired. Serve the stuffed-peppers  and cashew sauce
with an Italian tomato salad and garlic bread.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1029 Calories From Fat: 684 Total Fat: 76.9g Cholesterol: 159mg Sodium: 650mg Potassium: 1589.9mg Carbohydrates: 38.2g Fiber: 10.9g Sugar: 12.1g Protein: 50.6g