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
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
3tablespoons olive oil
5ounces (about 1¼ cup) breadcrumbs, (see recipe page 5)
2large eggs
6medium
Makes 6 peppers
Approximate preparation time: 25 minutes plus 45 minutes for baking
Preheat oven to 325°F. Lightly coat a 13 x
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
