Thursday, May 8, 2014

Cindo de Mayo - Part Two

Pork Sausage Stuffed Mini Bell Peppers

As promised, part two of the Cinco de Mayo post. There will most likely be leftover filling, but trust me that is ok! It's great as a taco filling as well.

Large Nonstick Skillet or Cast Iron Pan
Cutting Board
Sharp Knife
Baking Sheet
Measuring Spoons

3T Olive Oil
1lb (or so) of Baby Bell Peppers
1 Small Onion, diced
1 Poblano Chili, seeded and diced
3 Cloves Garlic, Minced
3/4t Ground Cumin
3/4t Dried Oregano
3/4t Ancho Chili Powder
1t Chipotle Chili Powder
1t Garlic Powder
1lb Ground Pork
1/4C Cilantro, chopped
3oz Muenster Cheese

Heat oil in skillet on medium heat. Add bell peppers in single layer, cook, turning them until the skin blisters. Transfer to a plate.

Preheat oven to 425.

Add the onion through garlic powder to pan and cook until poblanos are tender, about 8 minutes. Increase heat to medium-high and add pork. Cooking, breaking the meat up as it cooks until it is no longer pink, 6-7 minutes. Stir in cheese, then remove from heat and add in cilantro.

Make a slit in each baby bell pepper from stem to tip. Fill peppers with pork mixture (you can stuff these up to 4 hours in advance, and store them covered in the fridge. Bring them up to room temp before you cook them though) and place on baking sheet.

Bake until the cheese is all melted and the peppers are nice and hot, 10 minutes. Season with salt if needed, and serve with a lime wedge.


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