Sweet Pepper Favourite
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 tope and cheese is melted.
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.
Cooking Time: 40 minutes
Serves: 6
Serves: 6