Combine Italian dressing, lime juice, honey, and cumin in a food-safe plastic bag; add steak, turning steak to coat. Close bag securely and marinate in the refrigerator for 30 minutes to 2 hours. Remove steak from bag; discard marinade. Slice steak into strips, approximately 4 inches wide.
Remove the stem and seeds from the peppers, keeping pepper whole. Stuff peppers with cheese. Wrap the steak around each pepper and secure with two toothpicks. Continue this process until all peppers are wrapped.
Place poppers on grill over medium, ash-covered coals; grill uncovered 6 to 8 minutes (over medium heat on preheated gas grill, covered 10 to 12 minutes) or until internal temperature reaches 160°F and cheese is melted.
Serve with barbecue sauce.
Nutrition information per serving: 239 Calories; 123 Calories from Fat; 13.7 g Total Fat (6.6 g Saturated Fat; 1.9 g Monounsaturated Fat); 69.4 mg Cholesterol; 334.8 mg Sodium; 4.5 g Total Carbohydrate; 0.5 g Dietary Fiber; 22.8 g Protein; 1.2 mg Iron; 263.1 mg Potassium; 6.8 mg Niacin; 0.4 mg Vitamin B6; 0.9 mcg Vitamin B12; 3.1 mg Zinc; 19.6 mcg Selenium; 64.71 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium. It is a good source of Choline.