heat olive oil in a large nonstick skillet over medium heat add
baby bell peppers in a single layer and cook, turning until the
skin blisters and start browning about 8 minutes. transfer to a
plate.
Add onion, poblano, garlic, cumin, oregano, ancho and
chipotle chili powder and 1 t salt to 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 oven to 425 make a slit in each baby bell
with a paring knife cutting from the stem to tip, crumble the
meat mixture into small bits then stir in the cilantro and
cheese. Stuff 2 to 3 t of the meat mixture into the 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 temp before
cooking.
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