In a small saucepan place basmati rice and water and bring to the boil. Add salt, cover and simmer for 15 minutes over low heat, until the rice is soft and the water is absorbed. Set aside.
Preheat oven to 190 C / Gas 5.
Roast cashews in a dry pan over medium heat until lightly browned.
In a medium bowl combine cooked basmati rice, kidney beans, onion, sweetcorn, feta, roasted cashews and basil; mix well. Season with salt and pepper to taste.
Stand green peppers upright in a baking dish; spoon in the rice mixture until the peppers are full. Cook in preheated oven for 45-50 minutes, or until the peppers are tender.
In a small bowl whisk together lemon juice and olive oil; sprinkle over the roasted peppers before serving.