Stuffed Baby Bell Peppers

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 lb baby bell pepper, assorted colors
• 1 small onion, diced
• 1 poblano chile, seeded and diced
• 3 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried ancho chile powder
• 1 teaspoon dried chipotle powder
• kosher salt
• 1/2 lb ground lamb
• 1/4 cup fresh cilantro, chopped
• 3 ounces muenster cheese, diced (about 3/4 cup)
• lime wedge, for serving

Recipe

• 1 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.
• 2 add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoons 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 lamb. cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. remove from the heat; let cool.
• 3 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 2-3 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.