Recipe

		Stuffed Baby Bell Peppers
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.