When I was a kid, green peppers were the kind of bell peppers I knew. Then one day I tried the gloriousness that is a red pepper. After adding yellow and orange peppers to my bell repertoire I swore to never go back to the lowly, cheap green bell pepper. But this dish changed everything for me.

My friend, Susanne, turned me on to this yumminess. It’s a super simple stirfry that is just that good. If you have access to pablano peppers (also erroneously called anchos or pasillas in various parts of the country), this stirfry is mighty tasty with those (although you may want to drop the chili pepper flakes if you do). I almost always serve the stirfry over brown rice, but couscous or orzo could also be quite tasty. This recipe is also quite good with chicken or beef, but pork really is my favorite. You can still get pork at the Montpelier farmers market for a little while longer, so act now, before supplies run out!

Pork & Pepper Stirfy

2 tbs olive oil
1 large yellow onion
2 large green bell peppers (or 3 pablanos)
1 lb pork (kabobs, boneless pork chop or tenderloin all work well)
1/2 tsp chili pepper flakes
1/2 tsp salt


1) Slice the onion, green bell peppers and pork into roughly equal bite sized pieces.

2) In a large sauté pan, warm the olive oil over medium high heat and add the sliced onion, slice peppers, sliced pork, chili pepper flakes and salt. Cook the stirfry, stirring regularly until the vegetables are tender and the meat is cooked through. Serve the stirfry over rice or couscous. Enjoy!