34
NONSTICK
COOKING
SPRAY
4
GARLIC
CLOVES
1
LARGE
RED
ONION
,
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
2
TABLESPOONS
(30
ML
)
NON
-
FAT
DRY
MILK
1
TEASPOON
(5
ML
)
FRESH
I
TALIAN
PARSLEY
1
TEASPOON
(5
ML
)
DRIED
BASIL
1
TEASPOON
(5
ML
)
CELERY
SEED
2
TEASPOONS
(10
ML
)
KOSHER
SALT
½
TEASPOON
(10
ML
)
FRESHLY
GROUND
BLACK
PEPPER
2¼
POUNDS
(1
KG
)
PORK
SHOULDER
,
CUT
INTO
1-
INCH
2.5
CM
)
PIECES
3
TABLESPOONS
(45
ML
)
OLIVE
OIL
5
OUNCES
(145
G
) (
ABOUT
1¼
CUP
(300
ML
) )
BREAD
-
CRUMBS
, (
SEE
RECIPE
PAGE
5)
2
LARGE
EGGS
10
MEDIUM
MULTI
-
COLORED
PEPPERS
,
CORED
WITH
SEEDS
REMOVED
1
RECIPE
S
IMPLE
T
OMATO
S
AUCE
(
PAGE
10)
Makes 6 peppers
Approximate preparation time: 65 to 70 minutes, including
bake time
Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch
(33 x 23 cm) 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 fi nely
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
|
fi ber 3g
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce.
STUFFED ROASTED PEPPERS
SIDES
