Pork on Your Fork: Tex-Mex Stuffed Peppers

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Prep Time: 5 minutes
Cook Time: 25 minutes

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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

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Cooking Directions

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.
Serves 4

Serving Suggestions Icon

Serving Suggestions

Stuffed peppers get a Tex-Mex update.  Serve with a salad and some cornbread.

Nutrition Icon


Calories: 280 calories
Protein: 26 grams
Fat: 6 grams
Sodium: 470 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 2 grams
Carbohydrates: 55 grams
Fiber: 5 grams

Random Tip:

Remember! A little pink is ok.

recipe from: PorkBeInspired.com

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