Peppy Pepper Pork. Say it three times, really fast!
This is yet another crockpot meal. I use my slow cooker a lot in the summertime, partly because it doesn’t heat up the house and compete with the air conditioner, and partly because I’m lazy and crockpot meals are just so darn easy!
Peppy Pepper Pork is one of my family’s favorites.
2 pounds boneless pork, pretty much any cut and shape
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
2 onions, sliced into strips
1/2 pound fresh mushrooms, sliced
1 teaspoon salt (don’t leave it out!)
1/2 teaspoon dried basil
2 garlic cloves, minced
1 tomato, diced
2 cups Texas Habanero Salsa
1/2 cup water
What to do:
Combine all ingredients in your crockpot.
Cover, and cook on low for seven hours, or on high for four hours. One (of many) things I love about crockpot meals is that I can throw them together in the morning before I leave for work, and when everybody gets home in the late afternoon, our supper is ready – no waiting!
Serve over rice or noodles. My kids prefer noodles; Tim and I prefer rice. (I always use brown rice.) Nuke ’em in the microwave while everybody’s washing up.
You can use almost any kind of meat with this recipe; sometimes I use chicken. Tim loves beef in this recipe, but the rest of us prefer chicken or pork. I’ve also used veal, but I can’t get the picture of the baby calf out of my head. 🙂
One morning, I used a package of frozen stir-fry in place of all the fresh peppers and onions and it was awesome, too.
P.S. If you’ve got a can of pineapple chunks, throw that in, too. Then you can call it Peppy Pepper Hawaiian Pork.