Pork and Bell Peppers with Rice

Ingredients

• Rice1 cup (200 g)
• Pork Loin100 g
• Red Bell Pepper1/4 count (30 g)
• Green Bell Pepper1/4 count (30 g)
• Yellow Bell Pepper1/4 count (45 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Oil1 tablespoon (10 ml)
• Paprika1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   First, dice the pork loin. Next, chop the onion, garlic and peppers. Set aside.

2. 2

   Step 2

   Place a wok over high heat. Once heated, add half of the oil, lower the heat to medium and sear the pork. Cook for 3 to 4 minutes per side. Remove and set aside.

3. 3

   Step 3

   In the same wok, add the remaining oil and stir-fry the onion over medium-low heat for 7 minutes or until translucent.

4. 4

   Step 4

   Once the time is up, add the garlic and peppers. Mix and stir-fry for 3 minutes.

5. 5

   Step 5

   Add paprika and mix.

6. 6

   Step 6

   Add rice, pork and salt and pepper. Mix.

7. 7

   Step 7

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork and Bell Peppers with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.