The recipe alone didn't interest me. I decided to try it anyway based on the good reviews and I had all of the ingredients on hand (yes, even the mini-peppers as I link to snack on them raw like carrots). This dish was really good, easy, and fast. Had to grill the peppers longer than stated in the recipe to get them charred just right. I served it with plain brown rice. We all enjoyed it, including my 4 year old. I will make it again.
Pork and Sweet Pepper Kebabs
Substitute 1-inch red or yellow bell pepper squares if you can't find the mini bells. Wooden skewers need to soak at least 30 minutes before they go on the grill, so plan ahead, if using them. Serve with pancit: 1 1/2 cups thin rehydrated rice noodles, stir-fried in dark sesame oil with 1 cup thinly sliced cabbage and 1/3 cup shredded carrot. Top noodles with 2 sliced green onions.
More From Cooking Light
Total: 1 Hour, 23 Minutes
- Calories: 175
- Fat: 3g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.5g
- Protein: 25.5g
- Carbohydrate: 10.3g
- Fiber: 2.4g
- Cholesterol: 74mg
- Iron: 1.9mg
- Sodium: 408mg
- Calcium: 19mg
- 1/4 cup lower-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon ketchup
- 2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
- 1/4 teaspoon kosher salt
- 16 mini bell peppers
- Cooking spray
- 1. Place first 7 ingredients in a large zip-top bag, stirring well. Add pork; seal bag. Refrigerate 1 hour, turning after 30 minutes.
- 2. Preheat grill to medium-high heat.
- 3. Remove pork from bag, and discard marinade. Thread pork evenly onto 4 (6-inch) skewers; sprinkle evenly with salt. Thread 4 mini bell peppers onto each of 4 (6-inch) skewers. Arrange skewers in a single layer on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
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