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Stuffed Peppers With Almonds, Raisins https://www.metro.ca/userfiles/image/recipes/poivrons-farcis-riz-amandes-raisins-secs-4576.jpg PT20M PT40M PT1H00M
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.BakePreheat oven to 375°F (190°C).Bake in oven for 20 minutesPreheat BBQ to medium-high.Wrap in foil and cook 20 minutes over indirect heat.
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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
Stuffed Peppers With Almonds, Raisins

Stuffed Peppers With Almonds, Raisins

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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