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.
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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.
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