Filter
Top Products
49
SIDES
NONSTICK COOKING SPRAY
4 GARLIC CLOVES
1 LARGE RED ONION, CUT INTO
1-INCH PIECES
2 TABLESPOONS NONFAT DRY
MILK
1 TEASPOON FRESH ITALIAN
PARSLEY
1 TEASPOON DRIED BASIL
1 TEASPOON CELERY SEED
2 TEASPOONS KOSHER SALT
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
2¼ POUNDS PORK SHOULDER,
CUT INTO 1-INCH PIECES
3 TABLESPOONS OLIVE OIL
5 OUNCES (ABOUT 1¼ CUP)
BREADCRUMBS, (SEE RECIPE
PAGE 5)
2 LARGE EGGS
6 MEDIUM MULTI-COLORED
PEPPERS, CORED WITH SEEDS
REMOVED
Makes 6 peppers
Approximate preparation time: 25 minutes plus 45
minutes for baking
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 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
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce (page10).
STUFFED ROASTED PEPPERS