Stuffed Baby Bell Peppers Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			3 tablespoons extra-virgin olive oil 1 pound assorted baby bell peppers (about 24) 1 small onion, diced 1 poblano chile pepper, seeded and diced 3 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon ancho chile powder 1/2 teaspoon chipotle chile powder Kosher salt 1/2 pound ground pork 1/4 cup chopped fresh cilantro 5 ounces muenster cheese, diced (about 1 cup)
			Makes 24 Peppers - 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 teaspoon 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 to 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.