- Servings: 4
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
Ingredients:
| 12 oz | 96% Lean Ground Pork |
| ½ cup | Water |
| 6 Tbsp | Couscous |
| 4 | Large Red, orange and yellow bell peppers, or a combination |
| ¾ cup | Prepared Salsa, plus more for serving, optional |
| 1 cup | Frozen Corn, thawed |
| 2 tsp | Chili Powder |
| Salt & Pepper | |
| ¼ cup | Shredded Reduced Fat Cheddar, monterey jack, or mexican blend cheese |
Directions:
Preheat oven to 500 degrees. 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 up, until no longer pink, about 4 minutes. While couscous is softening, remove tops from peppers and scrape out seeds, then 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, then continue baking until peppers are tender and stuffing is heated through, about 5 minutes. Serve peppers with additional salsa on the side.
Helpful Tips:
Nutritional Information per Serving: Calories: 280 Fat: 6g Saturated Fat: 2g Cholesterol: 55mg Sodium: 470mg Carbohydrates: 55g Protein: 26g Fiber: 5g
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