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4 Green Peppers, cleaned and halved
1½ cups cooked brown rice
1 cup chopped peanuts
1 cup cashew gravy (see below)
½ cup sliced celery
1 Tb chopped pimento or red bell pepper
½ tsp curry powder
1½ cups cashew gravy (see below)
Mix filling together well and fill the green peppers. Arrange peppers in a baking dish, and fill pan with 1" of
hot water. Bake at 400 degrees for 25-30 minutes. Serve peppers hot with cashew gravy ladled on top.
Cashew Gravy
½ cup raw cashews
2 cups water
4½ tsp cornstarch
1½ tsp onion powder
½ tsp garlic powder
1½ tsp lite soy sauce or Bragg Liquid Aminos
½ tsp lemon juice
½ tsp salt
Bring 1 cup of the water to a boil in a medium saucepan. Meanwhile, blend the remaining ingredients until very smooth.
Pour blended mixture into boiling water and stir with a whisk until thickened. The gravy will thicken further as it cools.
Makes about 2½ cups. For a flavor variation, add ½ tsp dried basil or a pinch of rosemary.
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