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These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce (page10) .
nonstick cookinG spray
4
Garlic cloves
1
larGe red onion
1-
inch pieces
2
tablespoons nonfat dry
milk
1
teaspoon fresh
parsley
1
teaspoon dried basil
1
teaspoon celery seed
2
teaspoons kosher salt
½
teaspoon freshly Ground
black pepper
2¼
pounds pork shoulder
1-
cut into
inch pieces
3
tablespoons olive oil
5
(
ounces
about
breadcrumbs
5)
paGe
2
larGe eGGs
6
medium multi
,
peppers
cored with seeds
removed
STUFFED ROASTED PEPPERS
makes 6 peppers
minutes for baking
Preheat oven to 325°F. Lightly coat a 13 x 9-inch pan
with nonstick cooking spray.
,
cut into
Insert the large metal chopping blade into the medium
work bowl of the Cuisinart
machine running, drop the garlic through the feed tube
i
talian
to chop. Add the onion, dry milk, parsley, basil, celery
seed, salt and pepper and pulse to chop, about 8 to 10
pulses. Remove work bowl and reserve.
Insert the large metal chopping blade into the large
work bowl. Add the pork and pulse 10 times, then run
machine to finely chop, about 35 seconds.
,
Place olive oil in large skillet over medium heat. Once
oil is heated, add the onion mixture to the skillet, cook
1¼
)
cup
until softened, about 5 minutes. Stir in the pork and
, (
see recipe
cook until cooked through, about 10 to 15 minutes;
reserve. Stir the breadcrumbs into meat mixture with
eggs; combine well. Fill the peppers equally and place
-
colored
in prepared pan. Bake peppers in oven until soft and
lightly browned, about 40 to 45 minutes.
Nutritional information per serving:
Calories 324 (42% from fat)
sat. fat 4g
Approximate preparation time: 25 minutes plus 45
|
|
chol. 120mg
Food Processor. With the
®
|
|
carb. 20g
pro. 27g
|
sod. 631mg
calc. 81mg
SIDES
|
|
fat 15g
|
fiber 3g
49
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