34
NONSTICK COOKING SPRAY
3 GARLIC CLOVES
½ LARGE RED ONION,
CUT INTO 1-INCH (2.5 CM)
PIECES
1½ TABLESPOONS (25 ML)
NONFAT DRIED MILK
1 TABLESPOON (15 ML) FRESH
ITALIAN PARSLEY
¾ TEASPOON (3.75 ML) DRIED
BASIL
¾ TEASPOON (3.75 ML) CELERY
SEED
1½ TEASPOONS (7 ML) KOSHER
SALT
½ TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
1¾ POUNDS (795 G)
PORK SHOULDER,
CUT INTO 1-INCH (2.5 CM)
PIECES
2 TABLESPOONS (30 ML)
OLIVE OIL
3¾ OUNCES (100 G) BASIC FRESH
BREADCRUMBS, ABOUT
1 CUP (250 ML) (PAGE 5)
1 LARGE EGG
6 TO 8 MEDIUM MULTI-COLOURED
PEPPERS, CORED WITH SEEDS
REMOVED
Makes 6 to 8 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 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 fi nely chop, about 35 seconds.
Remove and reserve.
Add the pork to the work bowl and pulse 10 times, then
run machine to fi nely chop, about 35 seconds.
Put the olive oil into 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 mixture well. Evenly fi ll the peppers 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
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