• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve green peppers lengthwise; remove stems and seeds. Dice tomato. Zest and quarter lime. Halve, peel, and finely chop onion. Drain and rinse beans.

• Place green pepper halves on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper; arrange cut sides up. • Roast on top rack until browned and softened, 15-18 minutes.

• Meanwhile, in a small bowl, combine tomato, half the lime zest, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine smoky red pepper crema, remaining lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add pork* and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• Add tomato paste, stock concentrate, half the beans (use the rest as you like), and 1⁄4 cup water to pan with pork. (For 4 servings, use all the beans and 1/3 cup water.) Stir until mixture is saucy and thoroughly combined, 1-2 minutes. Season generously with salt and pepper. • Once green pepper halves are done, remove sheet from oven. Stuff with up to half the filling (save the rest for serving). Evenly sprinkle with cheddar. • Return to top rack until cheese melts, 3-4 minutes.

• Divide remaining filling between plates; top with stuffed peppers, salsa, and crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.