Tex-Mex Stuffed Peppers
Recipe from National Pork Board


Tex-Mex Stuffed Peppers

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Ingredients
  • 12  ounces
    lean ground pork, 96% lean
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  • 1/2  cup
    water
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  • 6  tablespoons
    couscous
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  • 4 
    large bell peppers, red, orange or yellow, or a combination
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  • 3/4  cup
    salsa, plus more for serving (optional)
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  • 1  cup
    frozen corn, thawed
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  • 2  teaspoons
    chili powder
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  •  
    Salt and black pepper
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  • 1/4  cup
    shredded reduced-fat cheddar cheese, Monterey jack, or Mexican blend cheese
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Directions
1.
Preheat oven to 500 degrees F.
2.
In a small saucepan over medium-high heat, bring water to a boil. Stir in couscous, cover, remove from heat, and set aside for at least 5 minutes.
3.
Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up, until no longer pink, about 4 minutes.
4.
Also while couscous is softening, remove tops from peppers and scrape out seeds. Set aside.
5.
In a large bowl, combine couscous, pork, salsa, corn, and chili powder. Season with salt and pepper to taste. Fill peppers with pork mixture. Arrange peppers in a shallow baking pan and bake 10 minutes.
6.
Sprinkle cheese on top and continue baking until peppers are tender and stuffing is heated through, about 5 minutes.
7.
Serve peppers with additional salsa on the side if you like.
Nutrition information
Calories 280, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 55 mg, Sodium 470 mg, Carbohydrate 55 g, Fiber 5 g, Protein 26 g Percent Daily Values are based on a 2,000 calorie diet
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