Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, stuffed poblano peppers with pork and couscous. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Once the couscous is done, add the pork and mix together. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish. Even though pulled pork and peppers are never out of style, as the weather begins to cool off, schools start back in session, and football games are right around the corner, then my mind automatically goes to warm, spicy, comforting foods - like these to die for Pulled Pork Stuffed Poblano Peppers.
Stuffed Poblano peppers with pork and couscous is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Stuffed Poblano peppers with pork and couscous is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Take 2 poblano peppers, cut in half and seeds removed
- Prepare 1 box Near East couscous - rosemary/olive oil mix (use whatever you like)
- Make ready 1 pound ground pork
- Take 1/2 tsp salt & pepper
- Prepare 1-1 1/2 C white vintage cheddar cheese,, shredded
- Take Chicken broth, optional
Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Divide beef mixture evenly among peppers.
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.
Garnish with pine nuts and cilantro. Stir in Parmesan cheese, salt and pepper (Note: You can find toasted couscous in the ethnic departments of most supermarkets). Arrange peppers in a small microwave-safe baking dish and top with marinara sauce. We love these stuffed poblano peppers because the fun presentation always means perfect portion sizes and empty plates. Serve them up with a pitcher of creamy, ice cold horchata for a laid-back meal that is great for relaxed entertaining since all of it can easily be made in advance.
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 more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
