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Step 1 1. Make a batch of Pico de Gallo.
Step 2 2. Make the Avocado Cilantro-Lime Dressing.
Step 3 3. Heat a medium sized frying pan over medium heat and break up the ground pork into a frying pan. Cook the ground pork until mostly cooked through. Drain off excess fat. Add all of the spices, thickener, and water (chili powder, garlic, salt, pepper, cassava flour, and water).
Step 4 4. Mix thoroughly, simmer for 5 minutes, cover, and keep warm. Add water by tablespoons if the filling becomes too thick.
Step 5 5. Preheat barbecue. Cut tops off of mini peppers, slice in half length-wise, and remove ribs and seeds. Toss peppers with olive oil, salt, and pepper. Grill cut side down on a vegetable tray on high heat for 3 minutes or until slightly charred.
Step 6 6. Flip the peppers and grill for a couple of minutes on the flip side being careful to keep the peppers crisp tender.
Step 7 7. Arrange peppers cut side up on a serving platter.
Step 8 8. Add a spoonful of pork filling to each pepper, sprinkle with Pico de Gallo, and dollop with Avocado Cilantro-Lime Dressing.