Ingredients for Stuffed Baby Bell Peppers
- 2 tablespoons olive oil
- Bell Pepper
- 1/2 medium yellow onion (finely chopped)
- Poblano Chile
- Garlic Cloves
- Ground Cumin
- Dried Oregano
- Dried Ancho Chile Powder
- Dried Chipotle Powder
- Kosher Salt
- Ground Pork
- Fresh Cilantro
- Muenster Cheese
- Lime Wedge
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How to Make Stuffed Baby Bell Peppers
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Add 1 pound of baby bell peppers in a single layer and cook, turning occasionally, until the skins blister and start browning, about 8 minutes.
- Transfer the peppers to a plate.
- Add 1/2 medium yellow onion (finely chopped), 1/2 poblano pepper (seeded and minced), 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ancho chile powder, 1/4 teaspoon chipotle chile powder, and 1 teaspoon salt to the skillet.
- Cook, stirring frequently, until the onion and poblano are tender, about 8 minutes.
- Increase the heat to medium-high and add 1 pound ground pork.
- Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Drain any excess grease.
- Remove from the heat and let cool slightly.
- Meanwhile, preheat the oven to 425°F (220°C).
- Carefully make a slit in each baby bell pepper with a paring knife, cutting from stem to base, being careful not to cut all the way through.
- Crumble the cooled meat mixture into small bits, then stir in 1/4 cup chopped fresh cilantro and 1/2 cup shredded Monterey Jack cheese.
- Stuff 2-3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon.
- Transfer the stuffed peppers to a baking sheet.
- Bake until the peppers are tender and the cheese is melted and bubbly, about 10-15 minutes.
- Season with additional salt to taste and serve immediately with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
8g
Carbs
0g