Sweet Pepper Side Dish
Sweet Peppers A La Milanese
Ingredients:
| 3 | large sweet red peppers | 3 |
| 2 tbsp | Gay Lea Salted Butter | 2ml |
| 1 | small onion, chopped | 1 |
| 3 | cloves garlic, minced | 3 |
| 1/4 tsp | each salt and pepper | 1ml |
| 1/4 tsp | saffron threads | 1ml |
| 1 cup | long-grain white rice | 250ml |
| 2-1/4 cups | chicken or vegetable stock | 550ml |
| 1-1/2 cups | shredded Provolone or Asiago cheese | 375ml |
| 1-1/2 cups | Nordica Cottage Cheese | 37ml |
| 1/3 cup | toasted pine nuts | 75ml |
| 2 tbsp | chopped fresh Italian parsley | 25ml |
| 2 tbsp | chopped fresh basil | 25ml |
Instructions:
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 top and cheese is melted.
Serves: 6
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 top and cheese is melted.
Serves: 6