Comments on: Peppered Pork with Peppers

By: Laura

Laura — Sun, 26 Apr 2009 23:33:50 +0000

It was easy to make and delicious. Thanks for a quick, tasty, WW-friendly recipe. 4 servings is perfect: 2 for tonight’s dinner with leftovers for lunch tomorrow.

By: Krista S.

Krista S. — Fri, 24 Apr 2009 17:16:48 +0000

I saw a similar recipe last night in a magazine, but it was peppers, pork, and sweet potatoes! Your sauce sounds better, though.

By: deb

deb — Thu, 23 Apr 2009 23:14:37 +0000

Okay, I just made this for dinner and I had to come and tell you that it was sooooo good! I’m only sorry I had to leave some for the husband. The sauce is delicious, I’m definitely making this again. I might add some extra veggies next time, I was gonna throw in an onion but I forgot. So good, though, just as is.

Thanks!

By: abhe

abhe — Thu, 23 Apr 2009 07:53:07 +0000

i think, I like it

By: Jenn S.

Jenn S. — Thu, 23 Apr 2009 00:43:00 +0000

Just made this.. delicious! I am looking forward to the leftovers!

By: Patty

Patty — Fri, 17 Apr 2009 11:34:45 +0000

Oh sorry for the second post but I wanted to add that freezing the rice is much less expensive than the convenience pouches too. Lately I’m all about cutting costs!

By: Patty

Patty — Fri, 17 Apr 2009 11:32:39 +0000

I’m with you on the lack of forsight cooking rice. Since I stopped using instant, I seem to forget how much time I need to cook brown rice. I’ve started cooking a large batch (double what I really need) and freezing what I don’t use so I have rice cooked for the times I forget to start it early enough. Just pop it in the microwave to defrost/heat and no one knows it wasn’t made fresh! Oh and I also use broth sometimes when making rice to enhance flavor.

By: roni

roni — Thu, 16 Apr 2009 18:07:36 +0000

with.. 1/4 of the recipe over 1/2 cup brown rice = 5wwp

By: Jo Ann Kaneshiro

Jo Ann Kaneshiro — Thu, 16 Apr 2009 18:02:51 +0000

Roni, is the 5 WWPs for this recipe (Peppered Pork with Peppers) with or without the rice? The recipe is wonderful! My husband loved it. We’re both on WW and I gotta say your website and blogs are a godsend. Thank you! Jo Ann

By: Sally

Sally — Thu, 16 Apr 2009 09:45:08 +0000

Hi everyone,to make a no fail brown rice each time ,all you have to do is bring 2-1/3 cup of any flavor stock or water to a boil ,in a baking dish put 1-1/2 cups of brown rice and the stock or water add some salt if you use water,then cover tightly with aluminum foil and bake at 375 for one hour,take out of oven , remove foil and fluff with a fork and it will be perfectly cooked.

By: Courtney

Courtney — Thu, 16 Apr 2009 02:06:07 +0000

Roni!

I make a really similar recipe to this and use chicken or flank steak as an alternate to pork sometimes. I also add sliced onion and sliced tomatoes. It’s sooooo good. Finally, to help thicken a little bit and to avoid lumps, I sprinkle the flour on the meat prior to adding it to the pan and mix it all up in a bowl. Does that make sense? It’s really awesome! Thanks for sharing!

By: Maggie

Maggie — Thu, 16 Apr 2009 00:26:27 +0000

Since brown rice takes so long I make a batch and freeze it in containers. That way when I want to make something with rice I let it defrost for a day and it’s ready to use. Tastes ten times better than instant!