Aimer faire plaisir à ceux qu'on aime

Ingredients

• 60 ml (1/4 cup) butter
  
• 30 ml (2 tbsp.) flour
  
• 500 ml (2 cups) milk
  
• 500 ml (2 cups) shredded Mont St-Benoît
  
• 4 orange, red, yellow or green peppers, as desired, blanched
  
• 1 kg (2 lbs) ground chicken
  
• 2 garlic cloves, chopped
  
• 1 onion, chopped
  
• 4 plum tomatoes, seeded and diced
  
• 125 ml (1/2 cup) chopped black olives
  
• 45 ml (3 tbsp.) finely chopped fresh basil
  
• 125 ml (1/2 cup) chicken broth
  
• Salt and freshly ground pepper, to taste

Preparation

In a saucepan, melt half of butter, add flour and cook, stirring, for 2 minutes. Add milk and continue cooking, stirring constantly, for about 10 minutes or until sauce is thick and smooth. Add half of cheese and continue cooking, stirring, for 2 minutes, until cheese is melted. Set aside.

Cut peppers in half lengthwise and remove seeds. Set aside.

Preheat oven to 350°F (180°C).

In a large frying pan, melt remaining butter and cook chicken for about 5 minutes, stirring. Add garlic and onion, and continue cooking for 2 minutes. Add tomatoes and olives, and continue cooking for 5 minutes. Add cheese sauce and basil. Salt and pepper to taste. Remove from heat and cool.

Stuff peppers with chicken mixture. Arrange peppers in an ovenproof dish and sprinkle evenly with remaining cheese. Pour chicken broth around peppers and bake for about 20 minutes.

Suggestion

You can also replace Mont St-Benoît with Saint-Paulin From Here.