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Stuffed Roasted Peppers

Stuffed Roasted Peppers
Makes 4 to 6 peppers
Approximate preparation time: 65 to 70 minutes, including bake time


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
3¾ ounces Basic Fresh Breadcrumbs, about 1 cup (page 5)
1 large egg
4 to 6 medium multi-colored peppers, cored with seeds removed


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 10 times, then run machine to finely 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 fill the peppers and place in prepared pan. Bake peppers in oven until soft and lightly browned, about 40 to 45 minutes.

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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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