TEX-MEX STUFFED PEPPERS
"Stuffed peppers get a Tex-Mex update. Serve with a salad and some cornbread."
12 ounces 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 Cheddar cheese, Monterey jack, or Mexican blend cheese (shredded)
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.
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.
Makes 4 servings
Source: National Pork Board
"Stuffed peppers get a Tex-Mex update. Serve with a salad and some cornbread."
12 ounces 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 Cheddar cheese, Monterey jack, or Mexican blend cheese (shredded)
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.
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.
Makes 4 servings
Source: National Pork Board
MsgID: 3155241
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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