Tex-Mex Stuffed Peppers
- TOTAL PREP TIME30 minutes
- DEGREE OF DIFFICULTYEasy
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- 12 ounces lean ground pork 96% lean
- 1/2 cup water
- 6 tablespoons couscous
- 4 large bell peppers 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 and black pepper
- 1/4 cup shredded reduced-fat Cheddar cheese Monterey jack, or Mexican blend cheese
Preheat oven to 500 degrees F.
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.
Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up, until no longer pink, about 4 minutes.
Also while couscous is softening, remove tops from peppers and scrape out seeds. Set aside.
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.
Sprinkle cheese on top and continue baking until peppers are tender and stuffing is heated through, about 5 minutes.
Serve peppers with additional salsa on the side if you like.
My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.
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