Preheat oven to 400 degrees.
1 tablespoon olive oil
Make pinwheels: Heat olive oil in large non-stick skillet.
2 cups shredded Romaine Lettuce
1 garlic clove; chopped
1/4 cup minced onion
1/4 cup finely chopped red bell pepper
Saute onion, lettuce, garlic, bell pepper and spices. Set aside.
1 teaspoon Dijon mustard
Scoop out 1 whole avocado and whip in bowl with 1 teaspoon Dijon mustard until creamy.
2-6 inch whole wheat tortillas
Divide avocado mixture and spread over 2 tortillas, top with onion mixture and roll tightly. Chill for about an hour.
Slice in 1/4inch circles and serve with stuffed peppers.
4 green bell peppers
Make peppers: Cut tops off green bell peppers. Remove seeds and membranes. Dice the flesh from the stems and set aside.
Fill medium pot with 2 inches of water and place steamer basket inside. Place peppers, cut sides down, in pot, bring water to a boil, cover and simmer for 5 minutes or until peppers are crisp-tender. Cool.
3 red bell peppers; coarsely chopped
2 Tablespoons red wine vinegar
Place chopped red bell pepper and vinegar in blender and blend until smooth. Set aside.
1 cup chopped onion
1 cup chopped Romaine lettuce
Heat olive oil in a large nonstick skillet over medium-high heat. Saute diced green pepper (from the tops), onion and lettuce for 5 minutes until tender.
2 garlic cloves; minced
2 Tablespoons dried basil or 1/2 cup chopped fresh basil
1/4 teaspoon salt
pinch of black pepper
Add 1/2 of red pepper/vinegar mixture, garlic, basil, salt and pepper. Simmer for 10 minutes.
1 lb. pork loin; ground in food processer
2 tablespoons dried parsley or 1/2 cup chopped fresh parsley
1/4 cup grated fresh Parmesan cheese
Add ground pork, parsley, 1/4 cup Parmesan cheese, Worcestershire, and 1/2 of remaining red pepper/vinegar mixture. Cook 5 minutes stirring occasionally.
Stuff peppers with pork mixture and place in baking dish.
Pour remaining red pepper/vinegar mixture over the peppers. Cover with foil and bake at for 40 minutes.
1/4 cup Parmesan cheese