Stuffed Mini Bell Peppers

Directions

1. Heat the olive oil in a large sauté, pan over medium heat. Add mini peppers in a single layer and cook, turning until the skins blister and begin to char, about 8 minutes. Transfer to a plate.
2. In the same pan, add onion, poblano, garlic, cumin, oregano, chili powders and salt to the pan. Sauté,, stirring until the onion and peppers 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 heat and allow to cool.
3. Meanwhile, preheat the oven to 425 degrees F. Make a slit in each mini pepper with a pairing knife from the stem down to the tip. Crumble cooled meat mixture into small bits then stir in cilantro and cheese. Stuff 2-3 tablespoons of meat mixture into each pepper using your fingers or small spoon. Transfer stuffed peppers to a baking sheet. Top with additional cheese if desired.
4. Bake until peppers are hot and the cheese is melted about 10 minutes. Season with salt and serve with lime wedges.