Pork Piperade
"I like to spice up my meat dishes with peppers, and this Basque piperade—adapted from a Spanish recipe—is a family favorite. —Hyacinth Rizzo, Buffalo, New York..."
INGREDIENTS
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1/4 cup all-purpose flour
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1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
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1 pound boneless pork, cut into 1-1/2x1/8-inch strips
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2 tablespoons canola oil
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PIPERADE:
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3 tablespoons olive oil
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1 medium Spanish onion, thinly sliced
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2 medium sweet red peppers, julienned
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2 cups canned plum tomatoes, drained (reserve juices)
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