Name: Stuffed Peppers with a Savoury Cashew Sauce
Ingredients: 4 md Red peppers; 3 tb Olive oil; 1 md Onion; peeled and chopped; 1 Cloves garlic; peeled and crushed; (1 to 2); 1 6 ounces lon grain brown rice; 14 fl Water/light vegetable stock; 1 sm Pinch of saffron or tumeric; 1/2 Lemon; juice of; 2 oz Frozen peas; defrosted; 3 Tomatoes; chopped; 2 tb Black olives; sliced and pitted; 2 tb Fresh basil leaves; chopped; Salt & freshly ground pepper; 1 sm Onion; peeled and roughly; ; chopped; 2 ts Olive oil; 3 oz Cashew nuts; ground; Vegetarian stock cube; 1/4 pt Water

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

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

INGREDIENTS

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

INSTRUCTIONS

FOR THE SAUCE
1. Pre-heat the oven to 200&deg;C/400&deg;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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve the stuffed-peppers and cashew sauce with an Italian tomato salad
and garlic bread.
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