Stuffed Baby Bell Peppers

Name: Stuffed Baby Bell Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24 peppers
Ingredients: 3 tablespoons extra-virgin olive oil; 1 lb baby bell pepper, assorted colors; 1 small onion, diced; 1 poblano chile, seeded and diced; 3 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon dried ancho chile powder; 1 teaspoon dried chipotle powder; kosher salt; 1/2 lb ground pork; 1/4 cup fresh cilantro, chopped; 3 ounces muenster cheese, diced (about 3/4 cup); lime wedge, for serving

Submitted by DailyInspiration

"From Food Network Magazine."

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Ready In:: 1hr
Ingredients:: 14
Yields:: 24 peppers

ingredients

3 tablespoons extra-virgin olive oil
1 lb baby bell pepper, assorted colors
1 small onion, diced
1 poblano chile, seeded and diced
3 garlic cloves, minced
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon dried ancho chile powder
1 teaspoon dried chipotle powder
kosher salt
¹⁄₂ lb ground pork
¹⁄₄ cup fresh cilantro, chopped
3 ounces muenster cheese, diced (about 3/4 cup)
lime wedge, for serving

directions

Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoons salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the 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 the heat; let cool.
Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet (the peppers can be stuffed up to 4 hours ahead; cover and refrigerate. 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.