Stuffed peppers with minced meat

Votes: 1

Time: 50 min.
Complexity: easily
Quantity: 25 pcs.

Thanks to their small size, these mini peppers are perfect as a finger food appetizer. Just be careful not to overcook the dish. If you do, the peppers will become too soft and won't hold their shape. Instead of baking, you can try grilling. The peppers have a rich flavor, and freshly squeezed lime juice complements the dish perfectly. For a lower-fat version, pork can also be used instead. turkey or beef.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. assorted mini bell peppers (about 25 pieces)
250 g of minced pork
3 tbsp. l. olive oil
1 small onion, diced
1 poblano chili pepper, seeded and diced
3 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 teaspoon ancho pepper powder
1 teaspoon chipotle powder
1/4 cup chopped cilantro
90 g Munster cheese, diced
Lime wedges, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat olive oil in a large nonstick skillet over medium heat. Add the baby peppers in a single layer and cook, turning, until the skins begin to bubble and brown, about 8 minutes. Transfer to a plate.
Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle powder, and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano soften, about 8 minutes. Increase the heat to medium-high and add the ground pork. Cook, stirring with a wooden spoon, until no longer pink, about 6 minutes. Remove from heat and let cool.

Meanwhile, preheat the oven to 425°F (218°C). Using a paring knife, slit each mini pepper from stem to tip. Crumble the meat mixture into small pieces. Then stir in the cilantro and cheese.
Using your fingers or a small spoon, stuff each pepper with 2-3 teaspoons of the meat mixture. Transfer to a baking sheet (peppers can be stuffed up to 4 hours in advance, covered, and refrigerated. Bring to room temperature before baking).
Bake until the peppers are hot and the cheese is melted, about 10 minutes. Season with salt and serve with lime wedges.

Categories:

recipe / Stuffed dishes / Appetizers / Meat appetizers / Food Network - recipes

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