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Makes 6 peppers Approximate preparation time: 25 minutes plus 45 minutes for baking

Stuffed Roasted Peppers

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


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.


Servings: No serving information available

Nutritional information per serving

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

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