Pork And Bell Pepper Stew Recipe

Name: Pork And Bell Pepper Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless pork loin, cut into 1/2-inch cubes; 3/4 teaspoon salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 tablespoon olive oil, divided; Cooking spray; 1 cup diced red onion; 1 red bell pepper, cut into 1/2-inch pieces; 1 yellow bell pepper, cut into 1/2-inch pieces; 1 orange bell pepper, cut into 1/2-inch pieces; 3/4 cup dry white wine; 1 cup fat-free, less-sodium chicken broth; 1 teaspoon chopped fresh thyme; 2 peeled baking potatoes, cut into 1/2-inch cubes (about 1 pound); 1 (14.5-ounce) can diced tomatoes, undrained; 1 bay leaf; 2 teaspoons chopped fresh flat-leaf parsley

Servings: persons

1 1/2 pounds boneless pork loin, cut into 1/2-inch cubes
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil, divided
Cooking spray
1 cup diced red onion
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch pieces
3/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
2 peeled baking potatoes, cut into 1/2-inch cubes (about 1 pound)
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
2 teaspoons chopped fresh flat-leaf parsley

1
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of pork to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining pork to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon; keep warm.
2
Coat pan with cooking spray; add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return pork to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds boneless pork loin, cut into 1/2-inch cubes, 3/4 teaspoon salt, divided, 3/4 teaspoon freshly ground black pepper, divided, 1 tablespoon olive oil, divided, and more.

Yes, Pork And Bell Pepper Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Bell Pepper Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions