You are here: Home » Recipes » Tex-Mex Stuffed Peppers Tex-Mex Stuffed Peppers Recipe by National Pork Board Yield 4 servings Stuffed peppers get a Tex-Mex update. Serve with a salad and some cornbread. PrintEmail Ingredients 12 ounces lean ground pork, 96% lean1/2 cup water6 tablespoons couscous4 large bell peppers, red, orange or yellow3/4 cup salsa, plus more for serving (optional)1 cup frozen corn, thawed2 teaspoons chili powder -- Salt and black pepper1/4 cup shredded reduced-fat Cheddar cheese -- Mexican blend cheese Instructions Preheat oven to 500F. 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.