Stuffed Poblano peppers with pork and couscous

Name: Stuffed Poblano peppers with pork and couscous
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 poblano peppers, cut in half and seeds removed; 1 box Near East couscous - rosemary/olive oil mix (use whatever you like); 1 pound ground pork; 1/2 tsp salt & pepper; 1-1 1/2 C white vintage cheddar cheese,, shredded; Chicken broth, optional

kanisuroll @joym15

Naples

Stuffed Poblano peppers with pork and couscous

Saved

Ingredients

40 mins

2 servings

2poblano peppers, cut in half and seeds removed
1 boxNear East couscous - rosemary/olive oil mix (use whatever you like)
1 poundground pork
1/2 tspsalt & pepper
1-1 1/2 Cwhite vintage cheddar cheese,, shredded
Chicken broth, optional

Saved

Steps

40 mins

1

Preheat oven to 400°.
2

Rinse poblano peppers and cut in halves, lengthwise. Remove stem and seeds. Set aside.
3

Make couscous according to box. I use 1/2 water and 1/2 chicken broth for liquid amount.
4

Spray a saute pan with cooking spray and brown the ground pork until done.
5

Once the couscous is done, add the pork and mix together. Fill the peppers with this mixture and put in a 9"x13" casserole dish on a wire rack. Cover the filled peppers with cheese.
6

Bake in the oven for about 8-10 minutes or until the peppers are heated through and the cheese is a nice crusty brown.