Stuffed Roasted Peppers - Cuisinart FP-12DC Recipe Booklet

These hearty peppers can also be served as a main course, and are
nonstick cookinG spray
3
Garlic cloves
½
larGe red onion
1-
cut into
1½
tablespoons nonfat
dried milk
1
tablespoon fresh
i
talian parsley
¾
teaspoon dried basil
¾
teaspoon celery seed
1½
teaspoons kosher salt
½
teaspoon freshly Ground
black pepper
1¾
pounds pork shoulder
1-
cut into
2
tablespoons olive oil
3¾ b
ounces asic
b
readcrumbs
1 (
cup paGe
1
larGe eGG
4 6
to medium multi
,
peppers cored with seeds
removed

STUFFED ROASTED PEPPERS

delicious with our Simple Tomato Sauce .
,
inch pieces
,
inch pieces
f
resh
,
about
5)
-
colored
makes 4 to 6 peppers
Approximate preparation time: 65 to 70 minutes,
including bake time
Preheat oven to 325°F. Lightly coat a 13 x 9-inch pan
with nonstick cooking spray.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
machine running, drop the garlic through the feed tube
to chop. Add the onion, dried milk, parsley, basil, celery
seed, salt, and pepper; pulse to chop, about 10 pulses.
Then run machine to finely chop, about 35 seconds.
Remove and reserve.
Add the pork to the work bowl and pulse 10 times, then
run machine to finely chop, about 35 seconds.
Put the olive oil into large skillet over medium heat.
Once oil is heated, add the onion mixture to the skillet;
cook until softened, about 5 minutes. Stir in the pork
and cook until cooked through, about 10 to 15 minutes;
reserve. Stir the breadcrumbs into meat mixture with
eggs; combine mixture well. Evenly fill the peppers and
place 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 chol. 120mg
Food Processor. With the
®
| |
carb. 20g pro. 27g
| |
sod. 631mg calc. 81mg
SIDES
| |
fat 15g
|
fiber 3g
47