Posted on June 25, 2019
Here’s a recipe for stuffed peppers. The thing is though that when we ate them, nobody really liked the peppers but but loved the filling, so this is the inside bit.
Cook 2 cups brown rice in 4 cups water with two teaspoons of veg stock powder. Throw in a palmful of currants. While the rice is cooking, roast 2/3 cup of cashews for about 15 mins until brown but not burnt. Chop these roughly. Chop 1 red onion finely, chop 2 cloves garlic finely and soften in a tbsp olive oil. Add 12 baby plum tomatoes halved and let them sweat with the onions/garlic. Add 1 tsp curry powder to the chopped cashews, add the cooked rice and onions and mix all the ingredients together. Stuff this mixture into halved pepper and top with cheese and slices of chorizo if wanted.