Instructions: 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. Saute 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, saute 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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