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Homemade dinner
Meat with bell pepper

Pork with Bell Peppers

Tasty, hearty, and very simple — a great main course for dinner! Pork with bell peppers is a solid recipe for everyday cooking, and even a beginner can pull it off. The vegetables round out the flavor of fairly neutral pork and make the dish juicier and more appetizing.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

500

Bell peppers

Onion

Tomatoes

Water

Vegetable oil (for frying)

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 6 g

Fats 53 % 9 g

Carbohydrates 12 % 2 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pork with bell peppers? Gather your ingredients. Choose a tender cut — tenderloin or neck (shoulder) — so the meat practically melts in your mouth. The vegetables can be fresh or frozen, and you can add carrots or zucchini too. For a heartier dish, add mushrooms. A little garlic nicely rounds out the flavor. Rinse the pork, pat it dry, and cut it into small, evenly sized pieces.
Step 2:

Heat a little vegetable oil in a hot skillet and add all the pork pieces. Fry, stirring, over medium heat for 5 to 8 minutes, until golden brown.
Step 3:

Peel the onion, rinse it under cold running water, and chop it. There's no need to chop it very finely, since it'll practically disappear as it cooks down.
Step 4:

Add the chopped onion to the meat and fry everything together for another 2 to 3 minutes.
Step 5:

Then add the chopped tomatoes to the pan. You can peel them first if you like. Here's an easy way: wash the tomatoes, cut a shallow X in the top of each with a sharp knife, drop them into boiling water for 1 to 2 minutes, then remove, cool slightly, and slip off the skins.
Step 6:

Wash the bell peppers, remove the cores, and cut them into strips.
Step 7:

Add the peppers to the pan, after the tomatoes. Mix everything well and let it fry for 5 to 7 minutes.
Step 8:

Then pour in a little hot water. Season with salt and your favorite spices to taste. Stir and cover. Cook over low heat for about 15 minutes — by then the meat will be fully cooked and the peppers tender. The dish is ready; serve it with a side or on its own. Enjoy!

If you're not serving it with a side dish, I'd pair it with a fresh vegetable salad or a plate of sliced raw vegetables. Pork is quite filling on its own, and fresh vegetables lighten the meal — plus pork and vegetables go together beautifully.
Rinse the meat and be sure to pat it dry with a paper towel — excess moisture keeps it from searing and makes it steam instead.
Besides pork, you can use any other meat here. Just keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.
Fry with an oil that has a high smoke point. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with a few exceptions, have low smoke points; they're full of unfiltered particles that scorch quickly. Refined oils hold up much better to heat. Whether you're baking, pan-frying, or grilling, reach for a high-smoke-point oil. Good choices include refined sunflower, olive, and grapeseed oil.