Heat a large skillet over medium flame and pour in the olive oil. Once hot, add the diced red potatoes, seasoning them with kosher salt and black pepper.

Using a spatula, stir the potatoes frequently to prevent sticking. After about 10-12 minutes, they should start to turn golden brown.

Add the diced onion to the skillet and mix well with the potatoes, cooking until the onion softens.

Incorporate minced garlic into the skillet, stirring until fragrant, which should take about two minutes.

While the garlic cooks, shred the tomatoes using a box grater, discarding the skins and seeds.

After the garlic has cooked, add the ground beef to the skillet, browning it and mixing it in with the potatoes and onions.

When the beef is browned, stir in the shredded tomatoes, mixing everything together.

Add the spices: chile powder, cumin, coriander, kosher salt, black pepper, crushed red pepper flakes, and oregano, ensuring even distribution throughout the meat mixture.

Pour in the chicken stock and maintain a low simmer, allowing the sauce to reduce for about four to five minutes.

Preheat your oven to 400°F (200°C). Slice the mini peppers in half lengthwise and remove the seeds and membranes.

Fill each pepper half with a generous amount of picadillo, using about one cup of the filling for twelve pepper halves.

Top each stuffed pepper with shredded cheese of your choice, such as cotija or chihuahua.

Arrange the pepper halves on a baking sheet and roast in the oven for about 15-17 minutes, until the cheese is bubbly and golden.

Serve with accompaniments such as guacamole, pico de gallo, or sour cream for a delightful snack.