Recipe: Tex-Mex Stuffed Peppers (using ground pork, couscous and salsa)

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