I don’t know how or why I began receiving the Weight Watchers magazine. I never signed up for it and I’ve received enough issues that it wasn’t some random 3-issue special deal or something. They just started showing up in the mailbox one day. I’ll never pass up recipes, so I went through the magazine and was thrilled to see they had a recipe where I could use the baby bell peppers!
- 1 lb. pork tenderloin, visible fat trimmed
- 2 tbsp. reduced-sodium soy sauce
- 1 tbsp. brown sugar
- 1 garlic clove, minced
- 1 tsp. sesame oil
- 1 tsp. ground ginger
- 1/2 tsp. Chinese five-spice powder
- 1 tsp. sesame seeds, toasted
Stuffed Peppers Ingredients:
- 8-10 baby bell peppers, halved and seeded
- 1 cup brown rice, cooked
- 1/4 cup carrots, chopped
- 1/4 cup green onions, minced
- 1 tbsp. reduced-sodium soy sauce
- 1 tbsp. rice vinegar
1. Slice the pork tenderloin into 1 1/2 inch rounds.
2. Combine the soy sauce, brown sugar, garlic, sesame oil, ginger and Chinese five-spice powder together. Pour into a sealable bag. Add the pork tenderloin and marinate for at least 1 hour.
3. In a small bowl, combine the rice, carrots and green onions. Add the soy sauce and rice vinegar. Toss to coat.
4. Preheat a grill to high.
5. Place the pork rounds on the grill and grill for 5-7 minutes or until it reaches your desired doneness. Transfer to a plate to let rest. Place the bell peppers on the grill, skin side up, and grill for 3-5 minutes or until lightly charred.
6. Scoop the rice mixture into the bell peppers. Sprinkle the sesame seeds over the pork rounds. Serve immediately.
I really enjoyed this. The flavors on the pork were really nice and slightly sweet from the brown sugar and it paired really nicely with the sourness of the rice. Tom wasn’t a fan of the rice at all, but he liked the peppers and the pork.