Diane Henderiks' Stuffed Peppers with Sauteed Lettuce and Onion Pinwheels

Seven Ingredients for One Great Meal

From the kitchen of Diane Henderiks

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

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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