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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. 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.
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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
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


  • 1 Tbsp.
    (15 mL)
    butter
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    LACTANTIA BUTTER

    LACTANTIA BUTTER

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    454 g, SALTED OR UNSALTED


  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

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    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    chopped onion
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  • 1/4 cup
    (60 mL)
    chopped celery
  • 2 tsp.
    (10 mL)
    chopped garlic
  • 2 Tbsp.
    (30 mL)
    chopped almonds
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    PLANTERS CASHEWS, ALMONDS OR MIXED NUTS 200 G OR PEANUTS 454 G

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    $3.99 ea.


  • 2 Tbsp.
    (30 mL)
    raisins
  • 2 tsp.
    (10 mL)
    curry powder
  • 1/4 cup
    (60 mL)
    orange juice
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    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L

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    SELECTED VARIETIES


  • 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

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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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