3 tbsp extra-virgin olive oil
1 lb assorted (about 24)
1 small onion, diced
1 poblano chili pepper, seeded and diced
3 cloves garlic, minced
½ tsp ground cumin
½ tsp dried oregano
½ tsp ancho chile powder
1 tbsp chipotle chile powder
½ lb ground pork
¼ cup chopped fresh cilantro
3 oz ounces Muenster cheese, diced (about . cup)
Kosher salt
Lime wedges, for serving
Yields: 48 stuffed pepper halves
1 Heat the olive oil in a large nonstick skillet over medium heat. Add the peppers in a single layer and cook, turning, until the skins blister and start browning—about 8 minutes. Transfer to a plate.
2 Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chili powders, and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblanos 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 let cool.
3 Meanwhile, preheat the oven to 425℉. Make a slit in each 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 Bake until the peppers are hot and the cheese melts—about 10 minutes. Season with salt and serve with lime wedges.
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