Stuffed Mini Bell Peppers
Stuffed Mini Bell Peppers
35 minutes
15 minutes
Appetizers
Ingredients
- 3 tablespoons Fustini's Aji Verde Crush olive oil, plus more if needed
- 1 pound assorted baby bell peppers (about 24)
- 1 small onion, diced
- 1 poblano chili pepper, seeded, diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne powder
- 1 teaspoon chile powder
- Kosher salt
- 1/2 pound ground pork
- 1/4 cup chopped fresh cilantro
- 3 oz Mexican blend cheese, shredded, more if needed
- lime wedges, for serving
Directions
- Heat the olive oil in a large sauté, pan over medium heat. Add mini peppers in a single layer and cook, turning until the skins blister and begin to char, about 8 minutes. Transfer to a plate.
- In the same pan, add onion, poblano, garlic, cumin, oregano, chili powders and salt to the pan. Sauté,, stirring until the onion and peppers 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 heat and allow to cool.
- Meanwhile, preheat the oven to 425 degrees F. Make a slit in each mini pepper with a pairing knife from the stem down to the tip. Crumble cooled meat mixture into small bits then stir in cilantro and cheese. Stuff 2-3 tablespoons of meat mixture into each pepper using your fingers or small spoon. Transfer stuffed peppers to a baking sheet. Top with additional cheese if desired.
- Bake until peppers are hot and the cheese is melted about 10 minutes. Season with salt and serve with lime wedges.
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