• 12 ounces ground pork, 96% lean
  • 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 Cheddar cheese, Monterey jack, or Mexican blend cheese (shredded)

Preheat oven to 500 degrees F.
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.
Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up, until no longer pink, about 4 minutes.
Also 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 5 minutes.
Serve peppers with additional salsa on the side if you like. 
Serves 4
Stuffed peppers get a Tex-Mex update.  Serve with a salad and some cornbread.

Calories: 280 calories

Protein: 26 grams

Fat: 6 grams

Sodium: 470 milligrams

Cholesterol: 55 milligrams

Saturated Fat: 2 grams

Carbohydrates: 55 grams

Fiber: 5 grams