Tex-Mex Stuffed Peppers Recipe

Name: Tex-Mex Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces ground pork 96% lean; 1/2 cup water; 6 tablespoons couscous; 4 bell peppers large, 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; black pepper; 1/4 cup cheddar cheese Monterey jack, or Mexican blend cheese, shredded

Servings: persons

12 ounces ground pork 96% lean
1/2 cup water
6 tablespoons couscous
4 bell peppers large, 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
black pepper
1/4 cup cheddar cheese Monterey jack, or Mexican blend cheese, shredded

1
Preheat oven to 500 degrees F.
2
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.
3
Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up, until no longer pink, about 4 minutes.
4
Also while couscous is softening, remove tops from peppers and scrape out seeds. Set aside.
5
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.
6
Sprinkle cheese on top and continue baking until peppers are tender and stuffing is heated through, about 5 minutes.
7
Serve peppers with additional salsa on the side if you like.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces ground pork 96% lean, 1/2 cup water, 6 tablespoons couscous, 4 bell peppers large, red, orange, or yellow, or a combination, and more.

Yes, Tex-Mex Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Stuffed Peppers

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