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Tuesday 24 May 2016

Pork and Sunshine Pepper Casserole : Low Carb

How about this lovely colourful and low carb Casserole idea. I've called it 'Pork and Sunshine Pepper Casserole' because I thought for a change I'd pick some bright and cheerful colours to put in with the meat. This is what I used and how I made it ... I can also tell you it didn't hang around on the plate long either ...delicious was the word used when the meal was complete!

Serves 2 / 3
0.450kg diced leg (or shoulder) of pork 
1/2 large red pepper
1/2 large orange pepper
1/2 large yellow pepper
1 carrot
1 onion (you can use white or red) sliced
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
mixed herbs 
gravy / stock (of choice) about 3/4 pint (to cover meat etc)

Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up meat into approx 1 inch 'chunks' and place in oven proof casserole dish
Remove skin from onion and slice, add to casserole dish 
De-seed, as appropriate all, peppers and cut into square pieces, add to casserole dish
Peel and slice carrot and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for approx 1 1/2 hours until meat is tender.

Tip - I usually gently stir all ingredients at least twice during cooking 

Whilst casserole is cooking prepare any accompanying vegetables

Serve on warmed plates and enjoy

How about this tip for preparing onions:

First slice off the top of the onion (leave the root on for the moment), then remove the papery skin and any brown outer layers.
To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.

To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.

All onions are best prepared just before you use them.

Read more about onions here

All the best Jan


PerthDailyPhoto said...

This looks good, I guess I could use chicken.. I've never eaten pork or lamb, not sure why just haven't :)

Anonymous said...

Never tire of this sort of pork dish and pork is family friendly at our place.

Jenny S

Jo said...

It looks delicious. I'm a big fan of meals like this, they're so easy to make but very tasty.

eileeninmd said...

Hello, I like a casserole meal. This looks and sounds delicious. I guess you could use pork or chicken. The peppers look so colorful. Thanks for sharing. Happy Tuesday, enjoy your day!

Conniecrafter said...

Oh does this sound good, I may have to make this for us when the kids get here.... I love your tip for cutting an onion, I will have to try that next time :)

Anonymous said...

Casseroles are so good and the meat gets lovely and tender.
Good idea to use these colourful peppers.



Launna said...

Jan, I love pork... I would like this dish as I am a pepper fan, I like all the colors and they make the food look really yummy... It looks very tasty xox ♡

Maya said...

I guess it smells perfect. Your recipe looks really healthy and balanced, just meat and vegetables. Thank you for every detail of your recipe.

This N That said...

I love pork but I am not a fan of peppers... Especially green ones... It's probably very good. Enjoy your day.

Kezzie said...

That sounds really nice (except the mushrooms- they are evil!!!!!)
Thank you for all your lovely comments Jan!

Carla from The River said...

Yum! Mushrooms!!! Thank you, Carla

Lisa said...

Full of sunshine colours, just look at those peppers zingy with colour.
I recently found out my husband doesn't like eating pork chops, maybe this would be ok at it's diced but maybe I'll find something else out about his tastes if I suggest it!
Lisa x