Stuffed Peppers With Almonds, Raisins

Stuffed Peppers With Almonds, Raisins
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • 2

    red or green peppers

  • 1 Tbsp.
    (15 mL)

    butter

  • 2 tsp.
    (10 mL)

    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)

    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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007