Caribbean Pork Stew With Peppers

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

2 lbs boneless pork loin, cut into 1-inch pieces

1 medium yellow onion, chopped

1 medium green bell pepper , cut into 1-inch pieces

1 medium red bell pepper, cut into 1-inch pieces

2 cloves garlic, finely chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1 1/4 cups orange juice

In a large resealable food storage platsic bag, place flour, salt and pepper. Add pork; sela bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary.

Spray 31/2 to 4-quart slow cooker with cooking spray. With slotted spoon, remove pork from skillet to slow cooker. Stir in all remaning ingredients.

Cover; cook on Low heat setting 6 to 8 hours. Serve over cooked rice.