Pork with Three Peppers Recipe

Pork with Three Peppers Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I like to cut the meat and vegetables ahead of time. Then this entree goes from the skillet to the table in no time.—Sheri La Fleche, New Bedford, Massachusetts

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Pork with Three Peppers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pork with Three Peppers Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 pound pork tenderloin, cut into 1/4-inch strips
2 medium onions, sliced and separated into rings
1 garlic clove, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) beef broth
1 each medium sweet red, yellow and green pepper, julienned
1/4 cup tomato paste
1/4 cup salsa
1 to 2 teaspoons chili powder
1/2 teaspoons salt
3 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked rice

Directions

In a large skillet, stir-fry the pork, onions and garlic in oil for 3 minutes. Stir in the broth, peppers, tomato paste, salsa, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pork is no longer pink, stirring occasionally.
Combine the flour and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.

Nutritional Facts 1 serving equals 270 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 805 mg sodium, 22 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Pork with Three Peppers in Taste of Home February/March 2002, p9