Our cheeses logo

Stuffed Peppers With Melted Mont St-Benoît

4 portions


  • 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


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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.


You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines