Pork Rolls with Rainbow Bell Peppers

Ingredients

• 1/2 yellow bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 orange bell pepper, diced
• 3 green onions, finely chopped
• 30 mL (2 tablespoons) fresh ginger, finely chopped
• 60 mL (1/4 cup) coriander, finely chopped
• 30 mL (2 tablespoons) rice vinegar
• 8 pork cutlets, 500 g (1 lb) in all
• 250 mL (1 cup) Our

Preparation

1. Preheat the oven to 400oF (200oC). Combine the peppers, green onion, ginger, coriander and vinegar in a small bowl. Cover with plastic wrap and refrigerate for 30 minutes.
2. Spread the cutlets out on a large work surface and evenly distribute the seasoned bell pepper mixture on top, leaving a margin around the edges.
3. Roll the cutlets, making sure the filling does not seep out. Tie securely. Place in an ungreased oven dish. Pour the Bistro Sesame Garlic
4. Cooking Sauce over the pork rolls, coating them thoroughly. Bake for 25 minutes or until the meat is just slightly pink inside. Remove the string and slice the pork rolls. Serve with rice noodles and snow peas.