Magenta Spreen Stuffed Pork

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Great news! I’m now one of the Greenling Local bloggers. Twice a week I’ll be posting recipes created using ingredients found in the Greenling Local Box. The Local Box is similar to a CSA box, but is sourced from multiple farms to ensure wide variety and high quality. My own recipes will be cross-posted here, but be sure to check out the Greenling Local blog for recipes from my friend Kathryn and others. Enjoy!

When I first saw magenta spreen in my Local Box, I was stumped. This green looks more like cuttings from a landscape shrub than a vegetable, but I was determined to try it out. A quick taste test revealed that it is a little milder than spinach, but still meatier than the average lettuce.

Magenta spreen

I recently bought some pork cutlets from Richardson Farms and had been looking for an interesting way to serve them. Once I realized that magenta spreen can be treated like any other leafy green, I knew that stuffing the pork was in order. I combined them with a few of the peppers that also came in the box last week – you can use any variety of pepper you like, just remember that because the peppers don’t get cooked down much, they can retain quite a kick.

Honestly, I was surprised by how fast stuffed cutlets came together. Paired with a green salad, dinner can be on the table in 30 minutes.

Magenta spreen, an unassuming green, is paired with peppers and stuffed into pork.

Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Magenta Spreen Stuffed Pork

Magenta Spreen Stuffed Pork

5 from 1 vote
Print Pin Save
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Servings 4 servings
Calories 350 kcal


  • 1 pound pork cutlets
  • 1 cup lightly packed magenta spreen leaves
  • ½ cup chopped assorted peppers
  • Olive oil
  • Salt and pepper


  • Preheat oven to 400°F and line a baking sheet with foil.
  • If cutlets are not already thin, place cutlets between a folded sheet of plastic wrap and, using a meat mallet or rolling pin, pound to ¼ inch thickness.
  • Chop magenta spreen and mix it together with chopped peppers and a dash of olive oil.
  • Place a large spoonful on one end of a cutlet and roll up, keeping as much filling in as possible. Place seam-down on baking sheet and repeat until all cutlets are used. Sprinkle cutlets with olive oil, salt, and pepper.
  • Bake for 15 minutes or until a thermometer inserted in the center registers 150°F. Serve sliced into rounds alongside a salad or steamed vegetables.


Calories: 350 kcalCarbohydrates: 16 gProtein: 21 gFat: 22 gSaturated Fat: 5 gCholesterol: 48 mgSodium: 253 mgFiber: 1 gSugar: 1 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. @Meredith, it is lambs’ quarters! It makes me wonder if I have some in my yard as well. A couple weeks ago we got purslane – I love getting things in the box that we tend to think of as weeds or shrubs.