Stuffed Prime Time Sweet Mini Peppers

Course Appetizer
Servings 48 stuffed peppers


  • 3 tbsp extra-virgin olive oil
  • lb Prime Time Sweet Mini-Peppers (about 24) assorted
  • 1 small onion diced
  • 1 poblano chile pepper seeded and diced
  • 3 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp ancho chile powder
  • 1 tbsp chipotle chile powder
  • 1/2 lb ground pork
  • 1/2 tsp ground cumin
  • 1/4 cup chopped fresh cilantro
  • 3 oz Muenster cheese, diced(about 3⁄4 cup)
  • Kosher salt
  • Lime wedges, for serving


  • Heat the olive oil in a large nonstick skillet over medium heat. Add thepeppers in a single layer and cook, turning, until the skins blister and startbrowning, about 8 minutes. Transfer to a plate.
  • Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chilepowders and 1 teaspoon salt to the skillet. Cook, stirring, until the onionand poblanos are tender, about 8 minutes. Increase the heat to mediumhigh 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.
  • Meanwhile, preheat the oven to 425 degrees F. Make a slit in each pepperwith a paring knife, cutting from stem to tip. Crumble the meat mixtureinto small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoonsof 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 hoursahead; 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.