In a large zip-top freezer bag, add steak seasoning, herbs, teriyaki sauce, soy sauce, chile sauce, chicken stock, pineapple juice, and grated ginger.
Zest the whole lime and then cut in half.
Add ½ of the zest and the juice from ½ a lime to the bag.
Add the pork, seal the bag, and swish and move around until all of the pork is coated with the marinade.
Place bag on a plate and refrigerate for 30minutes-2 hrs.
Make Cucumber Salad.
Cucumber Salad
In a glass bowl, whisk together vinegar, honey, ginger, sugar, garlic powder, soy sauce, and coriander until sugars and spices are dissolved.
Wash, peel, and slice cucumbers into discs and add to honey ginger mixture.
Slice carrots into discs and add to cucumbers.
Chop parsley and cilantro, adding half of each to the salad. Reserve the rest for the pepper filling.
Add salt & pepper to taste.
Stir until all veggies are coated with the dressing and herbs.
Cover with plastic wrap and refrigerate until ready to serve.
Move on to the stuffing for the peppers.
Pepper Stuffing
Slice a small sliver off the bottom of each pepper, making sure it is just enough for it to stand upright without creating holes in the bottom. Dice the removed slivers.
Slice off the top of each bell pepper, removing and dicing any useable portion of the pepper around the stem.
Using a paring knife, slowly remove the seeds and white veins from the inside of the pepper.
Dice celery, carrots, onion, and garlic.
Preheat 1 tsp. olive oil in a frying pan or wok over med/high heat until slightly smoking.
Drain pork from marinade and add to the pan.
Fry for 2 minutes and remove. DO NOT OVERCOOK!
Lower heat to medium-medium/high and add onion, carrots, garlic, and chopped peppers. Sauté until veggies are soft and onions are translucent. About 3-5 minutes.
Push veggies to the sides of the pan, creating a well in the middle.
Add remaining olive oil and then cold rice. Letting fry for 2 minutes.
Slowly fold veggies into rice.
Lower heat to med-medium/low.
Add pineapple, peas, corn, and ginger and stir until heated through.
Stir in teriyaki sauce, soy sauce, and the remaining lime juice and zest.
Add parsley and cilantro, stir until incorporated, and remove from heat.
Let cool for 5-10 minutes.
While peppers are cooling, prepare your crock pot, dutch oven, or casserole dish by adding chicken stock and bay leaves to the bottom.
If cooking in the oven, preheat to 400°.
Time to stuff the peppers!
Once filling has slightly cooled, stuff as much of the filling into each pepper as you can without breaking them. Make sure to mound a good bit on the top.
Add peppers to your cooking vessel of choice.
If cooking in the oven, cook until peppers are slightly tender, pork is cooked through, and stuffing is heated. About 35-40 minutes.
In the crock pot, cook on low for 2-4 hrs.
Serve alongside the cucumber salad.
Enjoy!
Notes
*WWpts=6 pts per serving* *WWpts+= 8 pts per perving*