Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts

Name: Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts
Yield: 8 servings
Ingredients: 4 red; green; yellow or multi-coloured large bell peppers; 2 cups (500 mL) vegetable broth; 7 oz (210 g) rice; 3 tbsp (45 mL) olive oil; 1 onion chopped; 2 garlic cloves minced; 4 oz (120 g) white mushrooms chopped; 1 carrot diced; 4 tomatoes crushed; 2 dill sprigs chopped; 3 oz (90 g) Canadian Raclette cheese diced; 2 oz (60 g) roasted pine nuts; 2 tbsp (30 mL) raisins; 1 oz (30 g) Canadian Parmesan freshly grated; Salt and freshly ground pepper

This is the Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts recipe.

Prep: 15 min
Cooking: 50 min

Yields 8 servings

Ingredients

4 red, green, yellow or multi-coloured large bell peppers
2 cups (500 mL) vegetable broth
7 oz (210 g) rice
3 tbsp (45 mL) olive oil
1 onion chopped
2 garlic cloves minced
4 oz (120 g) white mushrooms chopped
1 carrot diced
4 tomatoes crushed
2 dill sprigs chopped
3 oz (90 g) Canadian Raclette cheese diced
2 oz (60 g) roasted pine nuts
2 tbsp (30 mL) raisins
1 oz (30 g) Canadian Parmesan freshly grated
Salt and freshly ground pepper

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Preparation

Preheat oven to 190 °C (375 °F).

Cut the 4 peppers in half lengthways, seed them and remove the white parts. Blanch peppers for 5 minutes in boiling water. Remove with a slotted spoon and place cut-side-down to drain. When drained, place them cut-side-up in a lightly oiled ovenproof dish.

Pour vegetable broth in a saucepan, 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, sauté onion and garlic for about 5 minutes in olive oil. Add mushrooms, carrot and tomatoes. Season with salt and pepper. Cover, cook 5 minutes, then incorporate rice, dill, Canadian Raclette* cheese, pine nuts and raisins.

Fill peppers halves with stuffing, sprinkle with Canadian Parmesan cheese and bake for 20 minutes in oven. Serve hot with green salad.