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.