Halve peppers lengthwise, keeping stems intact.  Remove seeds and membranes.  Place peppers in 11 x 7-inch (2L) baking dish.

In large skillet set over medium heat, melt Gay Lea Salted 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 1-3/4cups (425ml) chick stock; bring to boil.  Cover skillet tightly, reduce heat to low and cook for 15 minutes.  Remove from heat.  Let stand for 5 minuts.  Fluff rice with fork.  Gently stir in cheese, Nordica Cottage Cheese, pine nuts, parsley and basil.  Divide filling among peppers.  Pour remaining ½ cup (125ml) chicken stock into bottom of dish.

Bake in preheated 350 F (180 C) oven for 40 minutes or until rice filling is starting to turn golden on tope and cheese is melted.