Ingredients

  • 12 ounces ground pork (96% lean)
  • 1/2 cup water
  • 6 tablespoons couscous
  • 4 bell peppers (large, red, orange, or yellow, or a combination)
  • 3/4 cup salsa (plus more for serving, optional)
  • 1 cup frozen corn (thawed)
  • 2 teaspoons chili powder
  • salt
  • black pepper
  • 1/4 cup cheddar cheese (Monterey jack, or Mexican blend cheese, shredded)

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 for 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.
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