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Tex-Mex Stuffed Peppers

These Tex-Mex stuffed peppers are a bold and flavorful twist on a classic, filled with seasoned ground pork, black beans, and melty cheese. Baked until tender, they’re the perfect balance of smoky, savory, and cheesy goodness. Top with fresh avocado, salsa, or a dollop of sour cream for an easy, crowd-pleasing meal.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Cut: Ground Pork
Servings: 4
Calories: 280kcal

Ingredients

  • 12 oz 96% lean ground pork
  • ½ cup water
  • 6 tbsp couscous
  • 4 large bell peppers red, yellow, and/or orange
  • ¾ cup salsa plus more for serving
  • 1 cup frozen corn thawed
  • 2 tsp chili powder
  • salt and black pepper to taste
  • ¼ cup shredded Monterey Jack Cheddar, or Mexican blend cheese

Instructions

  • 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!

Nutrition

Calories: 280kcal | Carbohydrates: 55g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 470mg | Fiber: 5g
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