Stuffed Baby Bell Peppers

Total Time:
50 min
35 min
15 min

about 24

  • 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
  • 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.

  • Photograph by David Malosh

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