Stuffed Peppers With Almonds, Raisins
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 2 red or green peppers
- 1 Tbsp. (15 mL) butter*
- 2 tsp. (10 mL) Irresistibles extra virgin olive oil*
- 1/4 cup (60 mL) chopped onion
- 1/4 cup (60 mL) chopped celery
- 2 tsp. (10 mL) chopped garlic
- 2 Tbsp. (30 mL) chopped almonds*
- 2 Tbsp. (30 mL) raisins
- 2 tsp. (10 mL) Irresistibles curry powder*
- 1/4 cup (60 mL) orange juice*
- 1 Tbsp. (15 mL) honey*
- Salt and pepper to taste
- 1 cup (250 mL) cooked rice
Preparation
Cut the peppers in half lengthwise, remove seeds and white parts. In a saucepan of boiling water, blanch peppers for 5 minutes. Remove with a slotted spoon and place cut-side down to drain.
Set aside.
In a skillet, heat butter and oil. Add onion, celery and garlic and cook 3 minutes on medium-low heat.
Stir in almonds, raisins and curry powder.
Stir in orange juice and honey and cook a few more minutes.
Stir mixture into cooked rice.
Stuff half-peppers.
Bake
Preheat oven to 375°F (190°C).
Bake in oven for 20 minutes
Preheat BBQ to medium-high.
Wrap in foil and cook 20 minutes over indirect heat.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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