Due to the small size, such mini peppers are suitable as snacks, which is convenient to eat with your hands. You just need to make sure that the dish was not cooked. If this happens, the peppers will become too soft and will not hold shape. Instead of the oven you can try use the grill. Peppers have a rich taste, and Freshly squeezed lime juice perfectly complements the dish. For less fatty option instead of pork turkey is also suitable or говядина. 
Time: 50 мин. Complexity: Easy Quantity: 25pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr platter of bell peppers (about 25 pieces)
- 250 gr minced pork
- 3 tbsp. l olive oil
- 1 small onion, diced
- 1 blanched chilli, take out the seeds and cut into cubes
- 3 cloves, minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp ancho pepper powder
- 1 tsp chipotle powder
- 1/4 Art. shredded cilantro
- 90 gr. diced munster cheese
- Lime wedges for serving
Recipes with similar ingredients: sweet pepper, minced pork, pepper chili, münster cheese, chipotle pepper, ancho pepper, cumin, oregano
Recipe preparation:
- Heat olive oil over medium heat in a large frying pan with non-stick coating. Add mini peppers in one layer and fry, turning until the peel begins to bubble and brown (approximately 8 minutes). Put in a plate.
- Add onion, blanched, garlic, cumin, oregano to the pan, powder from anchovy and chipotle, as well as 1 tsp. salt. Cook stirring until onion and blanched soften (about 8 minutes). Increase heat to medium-high and add minced pork. Cook by stirring the meat with a wooden spoon until it stops be pink (about 6 minutes). Remove from heat, let cool.
- Meanwhile, preheat the oven to 218 ° C. Cleaning knife vegetables and fruits make a cut in each mini pepper from the stem to tip. Crush the meat mixture into small pieces. Then intervene cilantro and cheese into it.
- Fill each pepper with your fingers or a small spoon. meat mixture (2-3 tsp). Move to a baking sheet (peppers can start 4 hours before cooking, cover and leave in the refrigerator. Bring to room temperature before baking).
- Bake until the peppers are hot and the cheese will melt (approximately 10 minutes). Season with salt and serve with slices of lime.
