Tex-Mex Stuffed Peppers

  • Yield 4 servings

Stuffed peppers get a Tex-Mex update. Serve with a salad and some cornbread.


12 ounces lean ground pork, 96% lean
1/2 cup water
6 tablespoons couscous
4 large bell peppers, red, orange or yellow
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 shredded reduced-fat Cheddar cheese
-- Mexican blend cheese


  1. 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. 
  2. Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up, until no longer pink, about 4 minutes. 
  3. Also while couscous is softening, remove tops from peppers and scrape out seeds. Set aside. 
  4. 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. 
  5. Sprinkle cheese on top and continue baking until peppers are tender and stuffing is heated through, about 5 minutes. 
  6. Serve peppers with additional salsa on the side if you like. 



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