Dairy Farmers of Canada

Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts

This is the Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts recipe.

  • Prep: 15 min
  • Cooking: 50 min
Yields 8 servings
DFC

Ingredients

  • 4 red, green, yellow or multi-coloured large bell peppers
  • 2 cups (500 mL) vegetable broth
  • 7 oz (210 g) rice
  • 3 tbsp (45 mL) olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 4 oz (120 g) white mushrooms chopped
  • 1 carrot diced
  • 4 tomatoes crushed
  • 2 dill sprigs chopped
  • 3 oz (90 g) Canadian Raclette cheese diced
  • 2 oz (60 g) roasted pine nuts
  • 2 tbsp (30 mL) raisins
  • 1 oz (30 g) Canadian Parmesan freshly grated
  • Salt and freshly ground pepper
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Preparation

Preheat oven to 190 °C (375 °F).

Cut the 4 peppers in half lengthways, seed them and remove the white parts. Blanch peppers for 5 minutes in boiling water. Remove with a slotted spoon and place cut-side-down to drain. When drained, place them cut-side-up in a lightly oiled ovenproof dish.

Pour vegetable broth in a saucepan, add rice and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Remove pan from heat without removing lid and let stand for 5 minutes, keeping warm.

In a large saucepan, sauté onion and garlic for about 5 minutes in olive oil. Add mushrooms, carrot and tomatoes. Season with salt and pepper. Cover, cook 5 minutes, then incorporate rice, dill, Canadian Raclette* cheese, pine nuts and raisins.

Fill peppers halves with stuffing, sprinkle with Canadian Parmesan cheese and bake for 20 minutes in oven. Serve hot with green salad.

Tips

Try this recipe with Canadian Vacherin.

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