INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
1. Pre-heat the oven to 200°C/400°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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