Cuisinart FP-14 manual Peppers Roasted Stuffed, Peppers 6 Makes

49SIDES

3g fiber 81mg .calc 631mg .sod 120mg .chol 4g fat .sat

15g fat 27g .pro 20g .carb fat) from (42% 324 Calories serving: per information Nutritional

.minutes 45 to 40 about browned, lightly and soft until oven in peppers Bake .pan prepared in place and equally peppers the Fill .well combine eggs; with mixture meat into breadcrumbs the Stir .reserve minutes; 15 to 10 about through, cooked until cook and pork the in Stir .minutes 5 about softened, until cook skillet, the to mixture onion the add heated, is oil Once .heat medium over skillet large in oil olive Place

.seconds 35 about chop, finely to machine run then times, 10 pulse and pork the Add .bowl work large the into blade chopping metal large the Insert

.reserve and bowl work Remove .pulses 10 to 8 about chop, to pulse and pepper and salt seed, celery basil, parsley, milk, dry onion, the Add .chop to tube feed the through garlic the drop running, machine the With .Processor Food ®Cuisinart the of bowl work medium the into blade chopping metal large the Insert

.spray cooking nonstick with pan inch-9 x 13 a coat Lightly .325°F to oven Preheat

baking for minutes 45 plus minutes 25 time: preparation Approximate

peppers 6 Makes

	REMOVED
SEEDS WITH CORED ,PEPPERS
COLORED-MULTI MEDIUM		6
EGGS LARGE		2
	5) PAGE
RECIPE SEE( ,BREADCRUMBS
)CUP 1¼ ABOUT( OUNCES		5
OIL OLIVE TABLESPOONS		3
PIECES INCH	INTO CUT
-1		¼2
SHOULDER PORK POUNDS
,
PEPPER BLACK
GROUND FRESHLY TEASPOON		½
SALT KOSHER TEASPOONS		2
SEED CELERY TEASPOON		1
BASIL DRIED TEASPOON		1
	PARSLEY
TALIANI FRESH TEASPOON		1
	MILK
DRY NONFAT TABLESPOONS		2
PIECES INCH-1
INTO CUT ,ONION RED LARGE		1
CLOVES GARLIC		4
SPRAY COOKING NONSTICK

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PEPPERS ROASTED STUFFED