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Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts https://www.metro.ca/userfiles/image/recipes/poivrons-farcis-riz-fromage-raclette-pignons-4212.jpg PT20M PT55M PT1H15M
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.
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4 large bell peppers, red, green, yellow or multi-coloured 2 cups (500 mL) vegetable broth 7 oz (210 g) rice 3 Tbsp. (45 mL) olive oil 1 onion, chopped 2 clove garlic, crushed 4 oz (120 g) white mushrooms, chopped 1 carrots, diced 4 Tomato, crushed 2 dill sprigs, chopped 3 oz (90 g) raclette cheese, diced 2 oz (60 g) roasted, pine nuts 1/2 oz (15 g) raisins 1 oz (30 g) Parmesan, freshly grated Salt and freshly ground pepper
Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts

Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:55
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    large bell peppers, red, green, yellow or multi-coloured
  • 2 cups
    (500 mL)
    vegetable broth
  • 7 oz
    (210 g)
    rice
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    ben’s original bistro express rice

    ben’s original bistro express rice

    3 for/ $11.00

    240 - 250 g selected varieties


  • 3 Tbsp.
    (45 mL)
    olive oil
  • 1
    onion, chopped
  • 2
    clove garlic, crushed
  • 4 oz
    (120 g)
    white mushrooms, chopped
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    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

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    227 g, PRODUCT OF ONTARIO


  • 1
    carrots, diced
  • 4
    Tomato, crushed
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    TOMATOES ON THE VINE

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    SUNSET LOLLI, FLAVOR OR SUGAR BOMB TOMATOES 341 g

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    PRODUCT OF ONTARIO


  • 2
    dill sprigs, chopped
  • 3 oz
    (90 g)
    raclette cheese, diced
  • 2 oz
    (60 g)
    roasted, pine nuts
  • 1/2 oz
    (15 g)
    raisins
  • 1 oz
    (30 g)
    Parmesan, freshly grated

  • Salt and freshly ground pepper
Imprimer ma sélection

Preparation

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.

Source : Dairy Farmers of Canada

Legal Notice

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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