Good Morning America Recipes

Diane Henderiks' Stuffed Peppers with Sauteed Lettuce and Onion Pinwheels

Seven Ingredients for One Great Meal

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Before you start, hit the grocery store:

5 pounds boneless Pork loin

3 cups grated Parmesan cheese

5 Avocados

12 Whole wheat tortillas

22 Bell peppers; (12 green, 10 red)

9 Onions

8 heads Romaine lettuce

Pantry items

Olive oil

Red wine vinegar

Low sodium soy sauce

Worcestershire sauce



ground cumin



Black pepper


  • 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
  • Cooking Directions

    Preheat oven to 400 degrees.

    Make pinwheels: Heat olive oil in large non-stick skillet. Saute onion, lettuce, garlic, bell pepper and spices. Set aside. Scoop out 1 whole avocado and whip in bowl with 1t Dijon mustard until creamy. Divide avocado mixture and spread over 2 tortillas, top with onion mixture and roll tightly. Chill for about an hour.

    Make peppers: Slice in 1/4inch circles and serve with stuffed 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.

    Place chopped red bell pepper and vinegar in blender and blend until smooth. Set aside. 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. Add 1/2 of red pepper/vinegar mixture, garlic, basil, salt and pepper. Simmer for 10 minutes. Add ground pork, parsley, 1/4C 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. Uncover, top with remaining parmesan cheese and bake until cheese is melted (about 5 minutes).

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