Stuffed Baby Bell Peppers

By cbingham

Ingredients

• 3 tbs EVOO
• 1 lb. assorted baby bell peppers
• 1 small onion, diced
• 1 poblano chile, seeded & diced
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp ancho chile powder
• 1 tsp chipotle chile powder
• Kosher salt
• 1/2 lb. ground pork
• 1/4 cup chopped cilantro
• 3 oz. muenster cheese, dices
• Lime wedges for serving

Preparation

Step 1

Heat olive oil in a large skillet over medium heat. Add the peppers in a single layer and cook, turning, until the skin blister and start browning, about 8 minutes. Transfer to plate.
Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 tsp salt to skillet. Cook, stirring, until onion and poblano are tender about 8 minutes. Increase heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon until no longer pink, about 6 minutes. Remove from heat and let cool.
Meanwhile, preheat oven to 425. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble thereat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 tsps of the meat mixture into each pepper and transfer to baking sheet. (Peppers can be stuffed up to 4 hours ahead, bring to room temperature before baking).
Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.