3 for $5.00
540 ml or BROTH 900 ml SELECTED VARIETIES
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
Preheat oven to 375°F / 190°C.
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. In a lightly oiled ovenproof dish, place them cut-side up.
In a saucepan, pour vegetable broth, add rice and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Remove pan from heat without removing lid and let stand for 5 minutes, keeping warm.
In a large saucepan, heat olive oil and sauté onion and garlic for about 5 minutes. Add mushrooms, carrot and tomatoes. Season with salt and pepper. Cover, cook 5 minutes, then incorporate rice, dill, raclette cheese, pine nuts and raisins.
Fill pepper halves with stuffing, sprinkle with parmesan and bake in oven for 20 minutes. Serve hot with green salad.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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