| Level: | Easy |
| Total: | 50 min |
| Prep: | 35 min |
| Cook: | 15 min |
| Yield: | about 24 |
Ingredients
- 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
- 1/2 teaspoon ancho chile powder
- 1 teaspoon chipotle chile powder
- Kosher salt
- 1/2 pound ground pork
- 1/4 cup chopped fresh cilantro
- 3 ounces muenster cheese, diced (about 3/4 cup)
- Lime wedges, for serving
Instructions
- 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. Season with salt and serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 64 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 93 mg |
Reviews
OMG I so love these little gems,yummmy
These were fantastic. I followed the recipe exactly with the exception of using the grill instead of the oven. They were so flavorful and the lime squeeze at the end took it over the top. I had these as a main course with tortillas. A lighter version would be to use ground turkey which I will have to try, but either way delicious!
Made these as an appetizer for a dinner party. While I had some filling and a few peppers left over (wonderful in a sandwich roll!) the peppers I presented to my guests all went! The proportions are a bit off. 24 peppers are more than the weight referenced. I added a little more pork to cover 24 peppers.
Very tasty! I used ground beef and colby jack cheese, because that’s what I had on hand. I also added some corn. A keeper for sure! I did not use as a finger food, but served as an entree with fork and knife.
A ton of work, flavor not great, and way too greasy made with pork. These would have been better made with ground turkey, or maybe a ground turkey/brown rice mixture. Will not make again.
These are good. I used beef instead of pork and think this would be an awesome base for homemade chili!! Don’t over char the peppers or they will end up being to soft to actually pick up as a finger food.
Super flavorful recipe! Will turn it into an entree the next time and double the meat mixture for regular peppers.