Stuffed Baby Bell Peppers
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 small
Onion (diced)3 cloves
Garlic (minced)1 tsp
Ground Cumin1 tsp
Oregano (dried)1 tsp
Ancho Chile (powder)450 g
Ground Pork1 cup
Cilantro (chopped fresh)Directions:
1
Heat the olive oil in a large nonstick skillet over medium heat
2
Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes
3
Transfer to a plate
4
Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet
5
Cook, stirring, until the onion and poblano are tender, about 8 minutes
6
Increase the heat to medium high and add the pork
7
Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes
8
Remove from the heat; let cool
9
Meanwhile, preheat the oven to 425 degrees F
10
Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip
11
Crumble the meat mixture into small bits, then stir in the cilantro and cheese
12
Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet
13
(The peppers can be stuffed up to 4 hours ahead; cover and refrigerate
14
Bring to room temperature before baking
15
) Bake until the peppers are hot and the cheese melts, about 10 minutes
16
Season with salt and serve with lime wedges
17
Photograph by David Malosh