Diane Henderiks' Stuffed Peppers with Sauteed Lettuce and Onion Pinwheels
Seven Ingredients for One Great Meal
Before you start, hit the grocery store:
5 pounds boneless Pork loin
3 cups grated Parmesan cheese
12 Whole wheat tortillas
22 Bell peppers; (12 green, 10 red)
8 heads Romaine lettuce
Red wine vinegar
Low sodium soy sauce
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).