Cuisinart BRK-300 manual Roasted Stuffed Peppers

¾pound butternut squash, peeled

1 pound Yukon Gold potatoes

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Lightly coat a Cuisinart® 9½-inch

(1¼ quart) Open Oval Baker with cooking spray. Place the baking tray lined with aluminum foil on a rack in position A. Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting.

Place the heavy cream, crushed garlic, and rosemary branch in a small saucepan. Bring the cream to almost a boil and reduce the heat to maintain a low simmer. Simmer cream for about 15 to 20 minutes.

Using the shredding disc in the Cuisinart® food processor, shred the Gruyère. Remove and reserve. Insert the medium (4-mm) slicing disc. Slice the butternut squash using medium-hard pressure. Remove and reserve. Slice the potatoes as well using medium pressure.

Arrange a layer of the potatoes in concentric circles in the prepared baking dish followed by a similar layer of the butternut squash. Sprinkle with some salt, a pinch of pepper and some of the Gruyère. Repeat layers of sliced potatoes and squash with seasonings and cheese, finishing with a top layer of neatly arranged butternut squash, seasoned with the remaining cheese scattered on top. If there is any salt left over, stir into the warm cream. Discard the rosemary and garlic and carefully pour the cream over the top of the potatoes. Cover the baker tightly with aluminum foil that has been sprayed with cooking spray and set on the prepared baking tray. Bake for 1 to 1½ hours, until the potatoes are tender when pierced with a knife. Uncover, and broil until browned and bubbly, about 5 to 7 minutes. Remove from the oven and let stand for 10 minutes before serving.

Nutritional information per serving

(based on 8 servings):

Calories 223 (61% from fat) • carb. 16g • pro. 7g

•fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg

•calc. 190mg • fiber 2g

Roasted Stuffed

Peppers

Makes 4 servings

5medium-large red bell peppers, divided

1small eggplant, peeled and cut into ½-inch dice

1cup grape tomatoes

4cloves garlic

1teaspoon fine sea salt, or table salt

½ teaspoon freshly ground black pepper

2tablespoons extra virgin olive oil 1½ teaspoons dried basil

2cups couscous, cooked

2tablespoons chopped fresh parsley

1½ cups crumbled feta, divided

Line the Cuisinart™ Brick Oven’s baking tray with foil.

Cut one of the peppers into 1-inch strips. Toss pepper strips, eggplant, tomatoes and garlic in a mixing bowl with salt, pepper, and olive oil. Arrange vegetables in one layer on the prepared baking tray. Place in oven on a rack in position A and turn on the broil function to roast vegetables for about 40 minutes, tossing a few times, or until vegetables are soft and the skin on the peppers begins to peel off. Remove from oven and reserve in a medium-sized bowl.

While the vegetables are roasting, cut the tops off of the remaining peppers, and clean out the seeds. Trim the bottom of the peppers if necessary, so that each one stands evenly on a plate. Place peppers lying down on the baking sheet. Once roasted vegetables are finished, broil peppers in brick oven for about 10 to 15 minutes, until slightly blackened but not too soft.

While the peppers are roasting, toss the reserved vegetables with the basil, couscous, and 1 cup of feta.

Remove peppers from oven and evenly divide the couscous/vegetable mixture among the peppers. Top each stuffed pepper with 2 tablespoons of feta.

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