Chorizo and Muenster Stuffed Baby Bell Peppers

K, I am back from an extended Birthday celebratory weekend. Whoooopppppppeeeeeee!!
Serve these at your next Fiesta:
(Makes 24)

3 T. EVOO
1 lb. assorted colors sweet baby bell peppers (24)
1 small sweet* white onion, chopped
1 poblano chile pepper, seeded and diced
3 cloves of garlic, minced
1/2 t. ground cumin
1/2 t. ground oregano
1/2 t. ancho chile powder (or chili powder*)
1 t. chipotle chile powder    "      "    "
Kosher salt
1/2 ground chorizo* (or ground pork or chicken*)
1/4 cup chopped fresh cilantro
3 oz. muenster cheese (or pepper jack*), diced (about 3/4 cup)
Lime wedges

Heat the oil in a large non-stick skillet over med. heat. Add the baby bell peppers in a single layer, and cook, turning, until the skins blister and start browning, about 8 mins. Transfer to a plate. Add onion, poblano, garlic, and all the spices, and about 1 t. salt to the pan. Cook, stirring, until the onion and poblano are tender, about 8 mins. Increase the heat to med. high and add the meat. Cook, breaking up with a wooden spoon, until no longer pink, about 6 mins. Remove from the heat; let cool. Meanwhile, preheat the oven to 425. Make a slit in each baby pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 t. of 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 four hours before cooking - covered and refrigerated - bring to room temp. before baking.) Bake until the peppers or hot and cheese melts, about 10 mins. Sprinkle lightly with salt and serve with lime wedges.

Have Good Taste and FUN today!!

Love,

MM