Pork chow mein stuffed green peppers

Irisa Raina 9


I used two chops that were BBQ-ed from last week, and put in the freezer. If you use already cooked pork you’ll want to cut the cooking time to just long enough for all the onions and other vegetables to cook and the flavors to come together.
Maybe 5 minutes.

I think this would be great with chicken also…..


★★★★★ 1 vote

2 - 3


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    1 teaspoon oil “ i save oil if i have only used it once “ and this oil was from the hot sauce onion rings from the other night, it added another level of flavor
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    5 green onions chopped, both white and green parts
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    ¼ white onion chopped
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    ¼ fire roasted red pepper chopped
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    1 large clove garlic minced
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    ½ teaspoon ginger
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    1 - 28 ounce can chow mein vegetables drained
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    two thick pork loin chops
  • ·
    1 teaspoon fresh ground pepper
  • ·
    1 & ½ teaspoon sea salt
  • ·
    3 large green peppers washed and the tops removed

How to Make Pork chow mein stuffed green peppers


  1. Chop green onion into small bite size pieces
  2. Chop onion into small bite size pieces
  3. Fry onions, red pepper, garlic, ginger, in about 1 teaspoon of oil.
  4. Add drained chow mein vegetables, pepper & salt and continue to cook, on low.
  5. Cut pork loin into small bite size pieces, and add to the vegetable mixture. Cook till the pork is completely cooked, if using raw pork.
  6. Cool so it will be easier to handle.
  7. Fill the peppers with the mixture; drizzle some soy sauce on top of the peppers.
  8. Cover loosely, bake in a 375 oven till the peppers are crisp tender 30 – 45 minutes, depending on your oven “do not over cook the peppers.”
  9. Serve with rice and chow mein noodles.

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About Pork chow mein stuffed green peppers

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