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Stuffed Peppers With Almonds, Raisins https://www.metro.ca/userfiles/image/recipes/poivrons-farcis-riz-amandes-raisins-secs-4576.jpg PT20M PT40M PT1H00M
Cut the peppers in half lengthwise, remove seeds and white parts. In a saucepan of boiling water, blanch peppers for 5 minutes. Remove with a slotted spoon and place cut-side down to drain.Set aside.In a skillet, heat butter and oil. Add onion, celery and garlic and cook 3 minutes on medium-low heat.Stir in almonds, raisins and curry powder.Stir in orange juice and honey and cook a few more minutes.Stir mixture into cooked rice.Stuff half-peppers.BakePreheat oven to 375°F (190°C).Bake in oven for 20 minutesPreheat BBQ to medium-high.Wrap in foil and cook 20 minutes over indirect heat.
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2 red or green peppers 1 Tbsp. (15 mL) butter 2 tsp. (10 mL) extra virgin olive oil 1/4 cup (60 mL) chopped onion 1/4 cup (60 mL) chopped celery 2 tsp. (10 mL) chopped garlic 2 Tbsp. (30 mL) chopped almonds 2 Tbsp. (30 mL) raisins 2 tsp. (10 mL) curry powder 1/4 cup (60 mL) orange juice 1 Tbsp. (15 mL) honey Salt and pepper to taste 1 cup (250 mL) cooked rice
Stuffed Peppers With Almonds, Raisins

Stuffed Peppers With Almonds, Raisins

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    red or green peppers
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  • 1 Tbsp.
    (15 mL)
    butter
  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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  • 1/4 cup
    (60 mL)
    chopped onion
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  • 1/4 cup
    (60 mL)
    chopped celery
  • 2 tsp.
    (10 mL)
    chopped garlic
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  • 2 Tbsp.
    (30 mL)
    chopped almonds
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  • 2 Tbsp.
    (30 mL)
    raisins
  • 2 tsp.
    (10 mL)
    curry powder
  • 1/4 cup
    (60 mL)
    orange juice
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  • 1 Tbsp.
    (15 mL)
    honey
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  • Salt and pepper to taste
  • 1 cup
    (250 mL)
    cooked rice
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Imprimer ma sélection

Preparation

Cut the peppers in half lengthwise, remove seeds and white parts. In a saucepan of boiling water, blanch peppers for 5 minutes. Remove with a slotted spoon and place cut-side down to drain.

Set aside.

In a skillet, heat butter and oil. Add onion, celery and garlic and cook 3 minutes on medium-low heat.

Stir in almonds, raisins and curry powder.

Stir in orange juice and honey and cook a few more minutes.

Stir mixture into cooked rice.

Stuff half-peppers.

Bake

Preheat oven to 375°F (190°C).

Bake in oven for 20 minutes

Preheat BBQ to medium-high.

Wrap in foil and cook 20 minutes over indirect heat.

Source : Metro

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Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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