Meat with bell pepper

Delicious, satisfying and very simple, for dinner and for the second! Meat with bell pepper is a good recipe for an everyday menu. Even a novice cook can cope with its preparation. Vegetables will complement the taste of fairly neutral pork well, make the dish juicier and more appetizing.

Julia M.

The author of the recipe

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Composition / ingredients

Servings:

Pork

500

Bell pepper

Onion

Tomatoes

Water

Vegetable oil (for frying)

Spices dry

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make meat with bell pepper? Prepare the products. Choose a softer meat — tenderloin or neck, then it will literally melt in your mouth. Vegetables can be used both fresh and frozen. You can also additionally add carrots or zucchini. And for satiety — mushrooms. A small amount of garlic will pleasantly complement the flavor of the dish. Wash the pork, dry it and cut it into small pieces of the same size.
Step 2:
Heat a little vegetable oil in a hot frying pan and put all the pieces of chopped meat. Fry them, stirring, until golden brown over medium heat for 5-8 minutes.
Step 3:
Peel the onion, rinse in cold running water and chop. There is no need to cut very finely, since when stewing the onion will be almost invisible.
Step 4:
Add the chopped onion to the meat and fry everything together for another 2-3 minutes.
Step 5:
Then add the chopped tomatoes to the pan. You can remove the skin from them beforehand. How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.
Step 6:
Bulgarian before washing, remove the core and cut into strips.
Step 7:
Add pepper to the pan, followed by tomatoes. Mix everything well and let it fry for 5-7 minutes.
Step 8:
Then pour in some hot water. Add salt and your favorite spices to taste. Mix everything and cover with a lid. Cook on low heat for 15 minutes. During this time, the meat will be completely cooked, and the pepper will become soft. The dish is ready, serve it either with a side dish, or as an independent dish. Bon appetit!

If you do not add any side dish to the dish, I recommend supplementing it with a salad of fresh vegetables or vegetable slicing. Pork itself is very satisfying, and fresh vegetables will give the dish lightness. And it goes well with vegetables.

Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.

In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.