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70
SIDES
NONSTICK COOKING SPRAY
3 GARLIC CLOVES
½ LARGE RED ONION, CUT INTO
1-INCH PIECES
1½ TABLESPOONS NONFAT DRY
MILK
1 TABLESPOON FRESH ITALIAN
PARSLEY
¾ TEASPOON DRIED BASIL
¾ TEASPOON CELERY SEED
1½ TEASPOONS KOSHER SALT
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
1¾ POUNDS PORK SHOULDER,
CUT INTO 1-INCH PIECES
2 TABLESPOONS OLIVE OIL
1 TO 1
1
⁄4
CUPS BREADCRUMBS (PAGE 25)
1 LARGE EGG
4 TO 6 MEDIUM MULTI-COLORED
PEPPERS, CORED
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
®
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 and reserve in a
separate bowl.
With the chopping blade still in the large work bowl, add the
pork and pulse 10 times, then run machine to fi nely chop.
Put a large skillet over medium heat. Once hot, add oil. Add
the onion mixture to the hot oil and cook until softened, about
5 minutes. Stir in the pork and cook until cooked through,
about 10 to 15 minutes. Reserve to cool slightly. Stir the
breadcrumbs into meat mixture with egg, combine mixture
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
|
fi ber 3g
These hearty peppers can also be served as a main course.
Serve them with our Simple Tomato Sauce (page 30).
STUFFED ROASTED PEPPERS
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