Stuffed peppers with minced meat

Ingredients:

• 450 gr. assorted mini bell peppers (about 25 pieces)
• 250 g of minced pork
• 3 tbsp. l. olive oil
• 1 small onion, diced
• 1 poblano chili pepper, seeded and diced
• 3 cloves garlic, crushed
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 teaspoon ancho pepper powder
• 1 teaspoon chipotle powder
• 1/4 cup chopped cilantro
• 90 g Munster cheese, diced
• Lime wedges, for serving

Preparation:

1. Heat olive oil in a large nonstick skillet over medium heat. Add the baby peppers in a single layer and cook, turning, until the skins begin to bubble and brown, about 8 minutes. Transfer to a plate.
2. Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle powder, and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano soften, about 8 minutes. Increase the heat to medium-high and add the ground pork. Cook, stirring with a wooden spoon, until no longer pink, about 6 minutes. Remove from heat and let cool.
3. Meanwhile, preheat the oven to 425°F (218°C). Using a paring knife, slit each mini pepper from stem to tip. Crumble the meat mixture into small pieces. Then stir in the cilantro and cheese.
4. Using your fingers or a small spoon, stuff each pepper with 2-3 teaspoons of the meat mixture. Transfer to a baking sheet (peppers can be stuffed up to 4 hours in advance, covered, and refrigerated. Bring to room temperature before baking).
5. Bake until the peppers are hot and the cheese is melted, about 10 minutes. Season with salt and serve with lime wedges.