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.
