Stuffed Peppers With A Savoury Cashew Sauce
| 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 200øC/400øF/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)
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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