Tex-Mex Stuffed Peppers

• 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.

ground pork, water, couscous, bell peppers, salsa, chili powder, salt, black pepper, cheddar cheese monterey jack

Taken from www.yummly.com/recipe/Tex-Mex-Stuffed-Peppers-2249647 (may not work)