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STUFFED PEPPERS WITH A SAVOURY CASHEW SAUCE

4 medium red peppers

3tbsp olive oil

1 medium onion, peeled and chopped

1-2 cloves garlic, peeled and crushed

175g/6oz long grain brown rice

350ml/14floz water/light vegetable stock

small pinch of saffron or tumeric

juice of ½ lemon

50g/2oz frozen peas, defrosted

3 tomatoes, chopped

2tbsp black olives, sliced and pitted

2tbsp fresh basil leaves, chopped

salt & freshly ground pepper

for the sauce: 1 small onion, peeled and roughly chopped

2tsp olive oil

85g/3oz cashew nuts, ground

vegetarian stock cube

150ml/¼pint water

Serves: four

Preparation time: 25 minutes

Cooking time: 40 minutes.

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. Sauté 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, sauté 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.