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

Cook Time: 25

Cut: Ground Pork

Servings:

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

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