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66
SIDES
nonstick cooking spray
3 garlic cloves
½ large red onion, cut into
1-inch pieces
1½ tablespoons nonfat dried
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 cup basic fresh
breadcrumbs (page 5)
1 large egg
6 medium multi-colored
peppers, cored with seeds
removed
Makes 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,
dried milk, parsley, basil, celery seed, salt, and pepper; pulse to
chop, about 10 pulses. Then run machine to finely chop, about
35 seconds. Remove and reserve.
Add the pork to the work bowl and pulse until finely chopped,
about 10 to 12 times.
Put the olive oil into large skillet over medium heat. Once oil is
hot, 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 egg; combine mixture well. Evenly fill
the peppers and place in prepared pan. Bake peppers in oven
until soft and lightly browned, about 40 to 45 minutes.
Nutritional information per pepper:
Calories 324 (42% from fat)
|
carb. 20g
|
pro. 27g
|
fat 15g
|
sat. fat 4g
|
chol. 120mg
|
sod. 631mg
|
calc. 81mg
|
fiber 3g
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce.
STUFFED ROASTED PEPPERS
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