Related Recipes
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Italian Sausage Stuffed Peppers
2017-10-20
https://www.metro.ca/userfiles/image/recipes/poivron-farcis-saucisses-italienne-10649.jpg
PT30M
PT45M
PT1H15M
Stuffed peppers :Position the rack in the middle of the oven and preheat the oven to 375°F.Cook the rice following the instructions on the package and let cool.In a large pot, brown the onions in the olive oil for a few minutes.Add the garlic and cook for another minute.Remove the sausage casings and sauté the meat while breaking it apart with a wooden spoon.Add the fennel seeds, mushrooms, and cook for another 5 minutes.Deglaze with the white wine and bring to a boil for 2 minutes.Add the dried apricots, tomato paste, salt and pepper. Stir well.Add the rice and stir well.Stuff the peppers with the mixture and pack it down so it is full.Pour the tomato coulis in an oven baking dish and place the stuffed peppers. Sprinkle the pine nuts over the peppers and pour a drizzle of olive oil. Cook for 30 minutes.Parsley and basil coulis :Mix all the ingredients with a hand-held blender. Pour on the peppers once out of the oven.Source: K pour Katrine
4-6
3
11
5
1
Stuffed peppers :
3 cups (750 ml) cooked basmati rice
2 Tbsp. (30 mL) olive oil
1 onion, chopped
2 cloves of garlic, chopped
6 gluten-free italian sausages
1 1/2 tsp. (7 1/2 mL) mushroom, thinly chopped
1/2 cup (125 ml) white wine
1/2 cup (125 ml) dried apricot, diced
2 Tbsp. (30 mL) tomato paste
salt & pepper
4 large peppers, halved and seeds removed
2 cups (500 mL) tomato coulis
2 Tbsp. (30 mL) pine nuts
Drizzle of olive oil
Parsley and basil coulis
1/2 cup (125 mL) fresh parsley, roughly chopped
1/2 cup (125 ml) fresh basil, roughly chopped
1/3 cup (80 ml) olive oil
1 tsp. (5 mL) fleur de sel
1 Tbsp. (15 mL) lemon juice
Italian Sausage Stuffed Peppers
4-6
servings
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME
Ingredients
-
Stuffed peppers :
-
3 cups
(750 ml)cooked basmati rice
-
2 Tbsp.
(30 mL)olive oil
-
1
onion, chopped
-
2
cloves of garlic, chopped
-
6
gluten-free italian sausages
-
1 1/2 tsp.
(7 1/2 mL)mushroom, thinly chopped
-
1/2 cup
(125 ml)white wine
-
1/2 cup
(125 ml)dried apricot, diced
-
2 Tbsp.
(30 mL)tomato paste
-
salt & pepper
-
4
large peppers, halved and seeds removed
-
2 cups
(500 mL)tomato coulis
-
2 Tbsp.
(30 mL)pine nuts
-
Drizzle of olive oil
-
Parsley and basil coulis
-
1/2 cup
(125 mL)fresh parsley, roughly chopped
-
1/2 cup
(125 ml)fresh basil, roughly chopped
-
1/3 cup
(80 ml)olive oil
-
1 tsp.
(5 mL)fleur de sel
-
1 Tbsp.
(15 mL)lemon juice
Preparation
Stuffed peppers :
Position the rack in the middle of the oven and preheat the oven to 375°F.
Cook the rice following the instructions on the package and let cool.
In a large pot, brown the onions in the olive oil for a few minutes.
Add the garlic and cook for another minute.
Remove the sausage casings and sauté the meat while breaking it apart with a wooden spoon.
Add the fennel seeds, mushrooms, and cook for another 5 minutes.
Deglaze with the white wine and bring to a boil for 2 minutes.
Add the dried apricots, tomato paste, salt and pepper. Stir well.
Add the rice and stir well.
Stuff the peppers with the mixture and pack it down so it is full.
Pour the tomato coulis in an oven baking dish and place the stuffed peppers. Sprinkle the pine nuts over the peppers and pour a drizzle of olive oil. Cook for 30 minutes.
Parsley and basil coulis :
Mix all the ingredients with a hand-held blender. Pour on the peppers once out of the oven.
Source: K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
