Recipe - Roasted Squab With Seville Orange Confit

STUFFING
2 teaspoon Olive oil
3 Cloves garlic; chopped
1 small Onion; minced
2 teaspoon Chopped ginger
2 cup Cooked rice
1/3 cup Diced fresh mozzarella
One fourth cup Heavy cream
2 teaspoon Curry
Salt and cracked black
pepper

TO ASSEMBLE
4 Whole roasted red or yellow
peppers
Stuffing mixture
1 teaspoon Olive oil

Heat a saute pan with olive oil until very hot. Add garlic, onion, and
ginger and saute until you can smell the aroma. Add rice and toss. Remove
from the heat. Add cheese, cream, curry, and black pepper. Mix well and
cool before stuffing.

To Assemble:

Peel pepper carefully to keep them whole. Cut off the tops and remove
seeds. Stuff each of the peppers with about a One half cup of stuffing. Place on
a sheet pan greased with 1 teaspoon olive oil. Bake at 375 degree oven for
about 2025 minutes. Serve hot!

Converted by MC_Buster.

Per serving: 860 Calories (kcal); 37g Total Fat; (38% calories from fat);
13g Protein; 118g Carbohydrate; 82mg Cholesterol; 35mg Sodium Food
Exchanges: 6 One half Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.