Cuisinart FP-14DC manual Stuffed Roasted Peppers

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Stuffed Roasted Peppers

These hearty peppers can also be served as a main course, and are

delicious with our Simple Tomato Sauce (page10)..

nonstick cooking spray

4garlic cloves

1large red onion, cut into 1-inch pieces

2tablespoons nonfat dry milk

1teaspoon fresh Italian parsley

1teaspoon dried basil

1teaspoon celery seed

2teaspoons kosher salt

½teaspoon freshly ground black pepper

2¼ pounds pork shoulder, cut into 1-inch pieces

3tablespoons olive oil

5ounces (about 1¼ cup) breadcrumbs, (see recipe page 5)

2large eggs

6medium multi-colored peppers, cored with seeds removed

Makes 6 peppers

Approximate preparation time: 25 minutes plus 45 minutes for baking

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 medium work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the feed tube 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 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 well. Fill the peppers equally 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) carb. 20g pro. 27g fat 15g sat. fat 4g chol. 120mg sod. 631mg calc. 81mg fiber 3g

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