Ingredients
-
3
-
1
-
1
-
1
-
3
-
1/2
-
1/2
-
1/2
-
1
-
-
1/2
-
1/4
-
3
-
-
Directions
Stuffed Baby Bell Peppers, From Food Network Magazine , Very tasty Service to me family tonight Everyone agreed that it had a lot of flavor This is a keeper, From Food Network Magazine
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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). |
|
4
Done
|
Bake Until the Peppers Are Hot and the Cheese Melts, About 10 Minutes. Season With Salt and Serve With Lime Wedges. |
