Summer meets fall in this tasty, low-fat dish perfect for any season.
- 12 ounces 96 percent lean ground pork
- 1/2 cup water
- 6 tablespoons couscous
- 4 large bell peppers 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 and black pepper
- 1/4 cup shredded reduced-fat Cheddar cheese Monterey jack or Mexican blend cheese
Preheat oven to 500 degrees. 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 five minutes.
Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up until no longer pink, about four minutes. 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 five minutes. Serve peppers with additional salsa on the side (optional). Serves four.