Thai-Style Pork Stew

2 pounds boneless pork loin, cut into 4 pieces, rimmed2 cups (1-by- 1/4-inch) julienne-cut red bell pepper 1/4 cup teriyaki sauce2 tablespoons rice vinegar or white wine vinegar1 teaspoon crushed red pepper2 garlic cloves, minced 1/4 cup creamy peanut butter6 cups hot cooked basmati rice 1/2 cup chopped green onions2 tablespoons chopped dry-roasted peanuts8 lime wedgesPlace pork, bell pepper, teriyaki sauce, vinegar, red pepper and garlic in a 4-quart electric slow cooker. Cover and cook on high 1 hour; reduce heat to low, and cook 6 hours. Remove pork from cooker and coarsely chop. Add peanut butter to cooking liquid in cooker; stir well. Stir in pork.Serve stew over rice in individual bowls, and top with onions and peanuts. Serve with lime wedges.Serves eight.Nutrition values per serving: 412 calories, 14 g fat (13.6 saturated), 42 g carbohydrates, 2 g fiber, 29 g protein, 64 mg cholesterol, 425 mg sodium."Cooking Light Slow Cooker" (2006 Oxmoor House, $17.95)