Pork Piperade

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Feb. 08, 2022
I like to spice up my meat dishes with peppers, and this Basque piperade—adapted from a Spanish recipe—is a family favorite. —Hyacinth Rizzo, Buffalo, New York


  • 1/4 cup all-purpose flour
  • 1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
  • 1 pound boneless pork, cut into 1-1/2- x 1/8-inch strips
  • 2 tablespoons canola oil
  • 3 tablespoons olive oil
  • 1 medium Spanish onion, thinly sliced
  • 2 medium sweet red peppers, julienned
  • 2 cups canned plum tomatoes, drained (reserve juices)


  1. In a shallow bowl, combine flour and half the seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess.
  2. In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm.
  3. In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.

Nutrition Facts

1 serving: 414 calories, 24g fat (4g saturated fat), 67mg cholesterol, 720mg sodium, 23g carbohydrate (10g sugars, 4g fiber), 26g protein.