WEEKDAYS 1e|12c|p

Diane Henderiks' Stuffed Peppers with Sauteed Lettuce and Onion Pinwheels

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Seven Ingredients for One Great Meal
skill level
Moderate
time
30-60min
servings
4
cost
$$
These peppers are hot, spicy, and good for all sorts of occasions.
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ingredients
  • For pinwheels 1 tablespoon olive oil 2 cups shredded Romaine Lettuce 1 garlic clove; chopped 1/4 cup minced onion 1/4 cup finely chopped red bell pepper Dried spices 1 Avocado 1t Dijon mustard 2-6 inch whole wheat tortillas For peppers 4 green bell peppers 3 red bell peppers; coarsely chopped 2T red wine vinegar 1 cup chopped onion 1 cup chopped Romaine lettuce 2 garlic cloves; minced 2T dried basil or 1/2C chopped fresh basil 1/4t salt pinch of black pepper 1 lb. pork loin; ground in food processer 2T dried parsley or 1/2C chopped fresh parsley 1/4 cup grated fresh Parmesan cheese 2T Worcestershire sauce 1/4 cup Parmesan cheese
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 400 degrees.
  • 2
    1 tablespoon olive oil
    Make pinwheels: Heat olive oil in large non-stick skillet.
  • 3
    2 cups shredded Romaine Lettuce
    1 garlic clove; chopped
    1/4 cup minced onion
    1/4 cup finely chopped red bell pepper
    Dried spices
    Saute onion, lettuce, garlic, bell pepper and spices. Set aside.
  • 4
    1 Avocado
    1 teaspoon Dijon mustard
    Scoop out 1 whole avocado and whip in bowl with 1 teaspoon Dijon mustard until creamy.
  • 5
    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.
  • 6
    Slice in 1/4inch circles and serve with stuffed peppers.
  • 7
    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.
  • 8
    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.
  • 9
    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.
  • 10
    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.
  • 11
    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.
  • 12
    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
    2 tablespoons
    Worcestershire sauce
    Add ground pork, parsley, 1/4 cup Parmesan cheese, Worcestershire, and 1/2 of remaining red pepper/vinegar mixture. Cook 5 minutes stirring occasionally.
  • 13
    Stuff peppers with pork mixture and place in baking dish.
  • 14
    Pour remaining red pepper/vinegar mixture over the peppers. Cover with foil and bake at for 40 minutes.
  • 15
    1/4 cup Parmesan cheese
    Uncover, top with remaining parmesan cheese and bake until cheese is melted (about 5 minutes). Click here to visit DishWithDiane.com for more.
 
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