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Photo for - Sweet Peppers à la Milanese

Sweet Peppers à la Milanese

Perfect as a side or as a vegetarian meal.

  • Yields: 6 servings
  • Preparation: 89 minutes

Ingredients

  • 3 sweet red peppers, large
  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 1 onion, small and chopped
  • 3 garlic cloves, minced
  • 1/4 tsp (1mL) salt
  • 1/4 tsp (1mL) pepper
  • 1/4 tsp (1mL) saffron threads
  • 1 cup (250mL) long-grain white rice
  • 2 1/4 cups (550mL) chicken or vegetable stock
  • 1 1/2 cups (375mL) Nordica 4%
  • 1/3 cup (75mL) pine nuts, toasted
  • 2 tbsp (30mL) Italian parsley, fresh and chopped
  • 2 tbsp (30mL) fresh basil, chopped

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Halve peppers lengthwise, keeping stems intact. Remove seeds and membranes. Place peppers in 7” x 11” (2 L) baking dish.
  3. In a large skillet over medium heat, melt butter. Add onion, garlic, salt and pepper; cook, stirring, for 3 minutes. Stir in saffron threads for 1 minute. Stir in rice until well coated. Pour in 1 ¾ cups (425 mL) chicken stock; bring to boil. Cover skillet tightly, reduce heat to low and cook for 15 minutes. Remove from heat. Let stand for 5 minutes.
  4. Fluff rice with fork. Gently stir in cheese, cottage cheese, pine nuts, parsley and basil. Divide filling among peppers. Pour remaining ½ cup (125 mL) chicken stock into bottom of dish.
  5. Bake 40 minutes or until rice filling starts to turn golden on top and cheese is melted.
  • Experimenting with new foods can fuel your creativity and stimulate your taste buds. Prepare this side dish with a modern, yet unique twist – try stuffing peppers with quinoa instead of rice.
Photo of - Sweet Peppers à la Milanese

Ingredients

  • 3 sweet red peppers, large
  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 1 onion, small and chopped
  • 3 garlic cloves, minced
  • 1/4 tsp (1mL) salt
  • 1/4 tsp (1mL) pepper
  • 1/4 tsp (1mL) saffron threads
  • 1 cup (250mL) long-grain white rice
  • 2 1/4 cups (550mL) chicken or vegetable stock
  • 1 1/2 cups (375mL) Nordica 4%
  • 1/3 cup (75mL) pine nuts, toasted
  • 2 tbsp (30mL) Italian parsley, fresh and chopped
  • 2 tbsp (30mL) fresh basil, chopped