Pork with Three Peppers Recipe
Pork with Three Peppers Recipe photo by Taste of Home
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Pork with Three Peppers Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 270 calories, 8g fat (2g saturated fat), 63mg cholesterol, 805mg sodium, 22g carbohydrate (10g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.


  1. 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.
  2. 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.
Originally published as Pork with Three Peppers in Taste of Home February/March 2002, p9

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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rhiler User ID: 2066529 59305
Reviewed Mar. 25, 2010

"This was good, but I ended up with a lot of extra sauce, perhaps I did not thicken it enough. It was tasty, but cook use a little more kick."

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