See Also: Pork & Peppers Mexican-Style(recipes)
Mexican Stuffed Peppers(recipes)
Jim' s Mexican-Style Spinach(recipes)
Layered Mexican-Style Casserole(recipes)
Mexican-Style Rice and Cheese(recipes)
Mexican-style bean soup(recipes)
Mexican-Style Shredded Beef(recipes)
New Mexican Pork Pozole(recipes)
Spanish Style Pork Pasties(recipes)
French-Style Pork Stew(recipes)

Pork & Peppers Mexican-Style (recipes)


Pork & Peppers Mexican-Style

Yield: Makes 4 servings

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.





Ingredients:



2tablespoons olive oil

1/2cup chopped green onions

3/4pound lean pork, cut into 1/4-inch pieces

1each red, yellow and green bell peppers, diced (about 2 cups)

1teaspoon minced garlic

Salt and black pepper

1cup sliced fresh mushrooms

1teaspoon cumin

1teaspoon chili powder

1/2teaspoon ground dried chipotle pepper (optional)

1/4cup shredded Cheddar cheese

1/4cup sour cream









Preparation:





1.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. 2.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.3.Top each serving with shredded cheese and sour cream.







Tip:

Those not restricting carbohydrates can enjoy this dish rolled-up in tortillas, burrito-style.





Nutritional Information:







Serving Size: about 1-1/4 cups pork mixture topped with 1 tablespoon cheese and 1 tablespoon sour cream







Fiber

3 g







Carbohydrate

9 g







Cholesterol

63 mg







Saturated Fat

6 g







Total Fat

16 g







Calories from Fat

55 %







Calories

271







Protein

22 g







Sodium

98 mg









Dietary Exchange:







Fat

1-1/2







Meat

3







Vegetable

1