Pork & Peppers Mexican-Style
Bell peppers are wonderful vegetables for those who are counting carbs. They add natural sweetness, yet are low in carbohydrate. Always select firm glossy peppers. The riper the pepper, the better its flavor and nutritional content.
Makes 4 servings
|2||tablespoons olive oil|
|1/2||cup chopped green onions|
|3/4||pound lean pork, cut into 1/4-inch pieces|
|1||each red, yellow and green bell peppers, diced (about 2 cups)|
|1||teaspoon minced garlic|
|Salt and black pepper|
|1||cup sliced fresh mushrooms|
|1||teaspoon chili powder|
|1/2||teaspoon ground dried chipotle pepper (optional)|
|1/4||cup shredded Cheddar cheese|
|1/4||cup sour cream|
- Heat oil in large skillet over medium high heat. Add green onions; cook and stir 2 minutes. Add pork; cook and stir 5 minutes or until browned. Add bell peppers and garlic. Cook and stir 5 minutes or until bell peppers begin to soften.
- Season mixture in skillet with salt and pepper. Add mushrooms, cumin, chili powder and chipotle pepper, if desired. Cook and stir 10 to 15 minutes until pork is cooked through and vegetables are tender.
- Top each serving with shredded cheese and sour cream.
Those not restricting carbohydrates can enjoy this dish rolled-up in tortillas, burrito-style.
|Serving Size:||about 1-1/4 cups pork mixture topped with 1 tablespoon cheese and 1 tablespoon sour cream|
|Saturated Fat||6 g|
|Total Fat||16 g|
|Calories from Fat||55 %|
Check out more recipes for Mexican