About the Recipe
Ingredients
12 oz 96% lean ground pork
1/2 cup water
6 tbsp couscous
4 large bell peppers (red, yellow, and/or orange)
3/4 cup salsa, plus more for serving
1 cup frozen corn, thawed
2 tsp chili powder
salt and black pepper, to taste
1/4 cup shredded Monterey Jack, Cheddar, or Mexican blend cheese
Preparation
Preheat the oven to 350°F.
In a small saucepan over medium-high heat, bring water to a boil.
Stir in couscous, cover, and remove from heat. Set aside for at least 5 minutes.
In a large skillet over medium-high heat, cook the ground pork. Stir occasionally while breaking it into crumbles until no longer pink, about 4 minutes.
Remove tops from the peppers and scrape out the seeds. Set aside.
In a large bowl, combine the cooked couscous and pork with salsa, corn, and chili powder. Season with salt and pepper to taste.
Fill peppers with the pork mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes.
Sprinkle cheese on top and continue baking for another 5 minutes. Peppers should be tender and the internal temperature should reach 160°F.
Serve peppers with salsa on the side and enjoy!