From Food Network Magazine.
Ingredients: [‘olive oil’, ‘bell pepper’, ‘onion’, ‘poblano chile’, ‘garlic cloves’, ‘ground cumin’, ‘dried oregano’, ‘dried ancho chile powder’, ‘dried chipotle powder’, ‘kosher salt’, ‘ground pork’, ‘fresh cilantro’, ‘muenster cheese’, ‘lime wedge’]
Quantity of 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 “]
Number of Servings: 1
Steps: [‘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.’]