Wash and dry all produce. Core and seed bell and green peppers, then cut into small pieces. Halve, peel, and dice onion. Chop cilantro. Halve lime. Squeeze 1 TBSP juice from one half into a small bowl; cut other half into wedges.

In a large bowl, mix pork, Mexican spice blend, panko, 1 tsp salt, and a few pinches of pepper. Shape mixture into 2-inch meatballs (you should have about 16).

Heat a large drizzle of oil in a large, tall-sided pan over medium-high heat. Add meatballs and cook without disturbing until lightly browned on bottom, about 2 minutes. Using tongs, flip meatballs over and cook until lightly browned on opposite side, about 2 minutes more. Transfer to a plate. Pour out any oil in pan until only 1 TBSP is left.

Add bell pepper, green pepper, onion, a pinch of salt, and 1/2 tsp paprika (we sent more) to same pan over medium-high heat. (TIP: Add more paprika for more smoky flavor but be careful—it's spicy, too.) Cook, stirring, until softened and lightly browned, about 5 minutes, adjusting heat as needed if veggies begin to brown too quickly. Pour in crushed tomatoes and 1/4 cup water and bring to a simmer.

Add meatballs and any juices on plate to pan. Reduce heat to medium low, cover pan, and simmer until meatballs are cooked through, 8-10 minutes. Meanwhile, microwave rice according to package instructions.

In a small bowl, stir together sour cream, reserved lime juice, and small pinch of salt. Divide rice between bowls. Top with meatballs, sauce, and veggies from pan. Drizzle with sour cream mixture. Sprinkle with cheese. Garnish with cilantro. Serve with lime wedges.