Pepper-Stuffed Cutlets
This is the Pepper-Stuffed Cutlets recipe.
- Prep: 15 min
- Cooking: 30 min
Ingredients
- 2 tbsp (30 mL) butter
- 1 green bell pepper minced
- Salt and pepper to taste
- 1 tbsp (15 mL) brown sugar
- 1 tbsp (15 mL) grated ginger
- 5 oz (150 g) lean ground pork
- 2 pork cutlets flattened
- Olive oil to brush cutlets
- 2 tbsp (30 mL) butter
- 1 shallot chopped
- 1/4 cup (60 mL) chopped mushrooms
- 4 small zucchini
- 1/2 red bell pepper minced
- 1/4 cup (60 mL) 35 % cream
- 1/4 cup (60 mL) cider
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Preparation
In a pan, heat 2 tbsp (30 mL) of butter and cook green peppers for 4 to 5 minutes over medium heat. Season with salt and pepper. Add brown sugar, ginger and ground pork and cook for 1 to 2 minutes. Remove from heat and place in a bowl.
Place a small amount of stuffing in center of cutlets, roll into a cigar shape and place in a ovenproof dish after brushing lightly with oil. Cook in oven for 5 to 7 minutes at 350 °F (180 °C). Lower temperature to 300 °F (150 °C) and cook for 5 more minutes, covered.
Melt 2 tbsp (30 mL) of butter in a pan, add shallot and mushrooms and cook for 2 to 3 minutes. Add miniature zucchini and red pepper, cooking for 1 to 2 minutes. Add cream and cider and cook sauce for 3 to 4 minutes. Season with salt and pepper. Cover bottom of serving dish with sauce, peppers and zucchini. Arrange stuffed cutlets on top.
Tips
Nutritional information
Per serving| Energy: | 700 Calories |
| Protein: | 41 g |
| Carbohydrate: | 33 g |
| Fat: | 47 g |
| Fibre: | 7.6 g |
| Sodium: | 341 mg |
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 106 mg |
