Stuffed Poblano peppers with pork and couscous
Stuffed Poblano peppers with pork and couscous

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, stuffed poblano peppers with pork and couscous. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stuffed Poblano peppers with pork and couscous is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Stuffed Poblano peppers with pork and couscous is something that I’ve loved my whole life.

These stuffed poblano peppers are so easy to make! Stuffed vegetables are a wonderful meatless main dish, and these peppers were no disappointment! Alex and I have been on a bit of a Mexican-inspired kick lately, so this vegetarian stuffed poblano peppers idea fit the bill for a meal with friends.

To begin with this particular 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 it.

The ingredients needed to make Stuffed Poblano peppers with pork and couscous:
  1. Get 2 poblano peppers, cut in half and seeds removed
  2. Take 1 box Near East couscous - rosemary/olive oil mix (use whatever you like)
  3. Get 1 pound ground pork
  4. Prepare 1/2 tsp salt & pepper
  5. Make ready 1-1 1/2 C white vintage cheddar cheese,, shredded
  6. Take Chicken broth, optional

This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish. Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. I started stuffing poblano peppers over the summer and found myself making the dish time and time again.

Instructions to make Stuffed Poblano peppers with pork and couscous:
  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.

Each time the recipe would change a little, grow Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly. These vibrant stuffed peppers are loaded with fluffy couscous, sweet carrots and raisins, and We're baking the peppers to deliciously meld their flavors, then serving them over a bright, cooling layer of lemon-seasoned yogurt. For a charcoal grill, place pork chops, sweet pepper quarters, and poblano pepper quarters on the rack directly over medium coals. These stuffed poblanos build upon delicious chorizo with a mix of fresh, tangy, creamy, spicy, cheesy, meaty flavors.

So that’s going to wrap this up with this special food stuffed poblano peppers with pork and couscous recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!