4 bell peppers (any color), halved, veins and seeds removed
1 pound ground pork
1 cup diced tomatoes (canned or fresh)
2 cloves garlic, minced
1/2 yellow onion, small diced
1 tablespoon tomato paste
1 cup shredded pepper jack or monterey jack cheese
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon garlic salt
1/4 teaspoon chili powder
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
chopped cilantro
Heat oven to 400 F.
In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat.
Add onions and garlic to the skillet and sauté together until the onions become translucent and the garlic becomes fragrant, about 3 to 5 minutes.
Add ground pork to the skillet and break up into pieces with a spatula.
Add cumin, oregano, garlic salt and chili powder to the skillet, and stir to combine. Season with salt and pepper to taste.
When the meat is fully browned, add the tomato paste, and stir to incorporate into the filling.
Add the diced tomatoes, and cook down until the filling is uniform, with a thick consistency.
Cover a baking sheet with aluminum foil, and lay out the cleaned, halved bell peppers on the tray so they sit flat.
Fill each pepper "cup" 3/4 of the way with the pork mixture.
Sprinkle the cups with the remaining olive oil.
Place the peppers in the oven and cook for 20 minutes, until the peppers become tender.
Remove from the oven, and carefully top each pepper cup with shredded cheese.
Place back in the oven, and continue cooking until the cheese melts and browns.
Remove the peppers from the oven, and allow to sit for 2 minutes. Garnish with a pinch of chopped cilantro, and serve hot.
