Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stuffed poblano peppers with pork and couscous. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Stuffed Poblano peppers with pork and couscous is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Stuffed Poblano peppers with pork and couscous is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have stuffed poblano peppers with pork and couscous using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Stuffed Poblano peppers with pork and couscous:
- Prepare 2 poblano peppers, cut in half and seeds removed
- Make ready 1 box Near East couscous - rosemary/olive oil mix (use whatever you like)
- Get 1 pound ground pork
- Prepare 1/2 tsp salt & pepper
- Prepare 1-1 1/2 C white vintage cheddar cheese,, shredded
- Prepare Chicken broth, optional
Steps to make Stuffed Poblano peppers with pork and couscous:
- Preheat oven to 400°.
- Rinse poblano peppers and cut in halves, lengthwise. Remove stem and seeds. Set aside.
- Make couscous according to box. I use 1/2 water and 1/2 chicken broth for liquid amount.
- Spray a saute pan with cooking spray and brown the ground pork until done.
- 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.
- Bake in the oven for about 8-10 minutes or until the peppers are heated through and the cheese is a nice crusty brown.
So that’s going to wrap it up with this exceptional food stuffed poblano peppers with pork and couscous recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
