Stuffed Peppers, Récoltes de Montréal Style

|Marketing Lapimenterie
Poivrons Farcis façon Récoltes de Montréal

Prep time: 15 minutes Cook time: 40 minutes Servings: 4 peppers

Ingredients

For the base:

  • 4 large bell peppers (color of choice), washed

  • 1 cup basmati or long-grain rice, cooked

  • 1 can (400 g / 14 oz) diced tomatoes (drained) or tomato coulis

  • 1 cup grated cheese (Sharp Cheddar or Monterey Jack)

For the protein:

  • Meat option: 500 g (1 lb) lean ground beef

  • Veggie option: 1 block (about 350-400 g) extra-firm tofu, well-pressed and crumbled

  • 1 yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • Salt and freshly ground black pepper

For assembly:

  • 3 to 4 tbsp Récoltes de Montréal hot sauce

Instructions

  1. The peppers: Preheat the oven to 190°C (375°F). Cut the tops off the peppers to create a lid and scoop out the insides. Place in a baking dish and pre-bake empty for 10 minutes to prevent them from releasing too much water.

  2. The protein: Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and garlic for 2 minutes.

    • If using beef: Add the meat to the skillet, breaking it apart, and cook until browned. Drain excess fat.

    • If using tofu: Add the crumbled tofu to the skillet and sauté for 5 to 7 minutes until lightly browned and the moisture has evaporated.

  3. The mixture: Reduce the heat to medium. Stir in the tomatoes, cooked rice, and 2 to 3 tbsp of Récoltes de Montréal sauce. Mix well and let simmer for 3 to 4 minutes so the rice and protein absorb the liquid and flavors.

  4. Assembly: Divide the filling evenly among the pre-baked peppers. Top generously with the grated cheese. Pour a thin layer of water (about 1 cm / 0.5 inch) into the bottom of the baking dish to create steam.

  5. Final bake: Bake for 25 to 30 minutes until the cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes to allow the filling to set.

  6. Finishing touch: Add a few drops of Récoltes de Montréal sauce directly on top right before serving for a contrasting tropical freshness.

Note: For a perfect hold when slicing, ensure your tomato and protein mixture isn't too runny before stuffing; if it is, let it reduce further in the skillet. The Récoltes de Montréal sauce already features strong aromatic profiles (turmeric, culantro, ginger), so let it do the work without overloading the dish with other complex spices.

Products used: RÉCOLTES DE MONTRÉAL - Caribbean-style hot sauce (Scotch Bonnet, turmeric, ginger, culantro).