Cranberry & Asiago Stuffed Peppers

Cranberry & Asiago Stuffed  Peppers
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8 side-dish or 4 main dish servings


4 small sweet yellow or orange peppers (about 3/4 lb/375 g total)
1 tbsp (15 mL) olive oil
1/4 cup (60 mL) pine nuts
1 clove garlic, minced
2 tsp (10 mL) chopped fresh thyme
2 cups (500 mL) cooked white and wild rice blend
1/2 cup (125 mL) Ocean Spray® Craisins® Dried Cranberries
1/2 cup (125 mL) coarsely shredded Asiago cheese
1/4 cup (60 mL) chopped fresh parsley


Halve the peppers lengthwise and remove the seeds. Microwave each side on High for 2 minutes. Reserve on a greased baking sheet.

Preheat oven to 350°F (180°C). Heat the olive oil in a nonstick skillet set over medium heat; add the pine nuts and cook for 2 minutes or until starting to brown. Add the garlic and thyme and cook for 1 minute. Stir in the rice, Craisins®, half of the Asiago cheese and parsley. Divide the filling among the pepper halves. (Peppers can be prepared up to this point, covered and refrigerated for up to 1 day.)

Bake for 20 minutes. Sprinkle with remaining cheese and broil for 2 to 3 minutes or until melted.

Makes 8 side dish or 4 main-course servings.

*If Asiago cheese is too strong for your taste, substitute with Mozzarella.


Cranberry & Asiago Stuffed Peppers

Cranberry & Asiago Stuffed Peppers

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