Name: Cheesy Ground Beef "Taco" Stuffed Peppers with Lettuce & Tomato Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ small pkgs grape tomatoes; 1.02 kg lean ground beef; 1 ½ limes; 1 ½ (227 g) blocks mozzarella cheese; 6 red bell peppers; 1 ½ heads romaine lettuce; black pepper; cayenne pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; onion powder; paprika; salt

Cheesy Ground Beef "Taco" Stuffed Peppers with Lettuce & Tomato SaladCheesy Ground Beef "Taco" Stuffed Peppers with Lettuce & Tomato Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ small pkgs grape tomatoes

1.02 kg lean ground beef

1 ½ limes

1 ½ (227 g) blocks mozzarella cheese

6 red bell peppers

1 ½ heads romaine lettuce

black pepper

cayenne pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

onion powder

paprika

salt

Instructions

Preheat oven to broil on high and position rack about 6-inches from the top.

Wash and dry the fresh produce.

Trim, seed, and halve bell peppers lengthwise. Transfer to a large baking sheet pan, drizzle with oil, season with salt and pepper, then arrange cut-side down.

Place baking sheet in the oven and broil, flipping once, until peppers are lightly charred and tender, 6-7 minutes. Remove from oven and set aside to cool.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add beef and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes. Remove from heat.

While the beef is cooking, juice limes into a large bowl. Add oil and spices; whisk to combine the dressing.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the dressing (reserving the other half for the beef).

Coarsely grate cheese.

When the beef is done, add reserved cilantro and half of the cheese (setting the rest aside for topping the peppers) to the skillet; stir to combine the filling.

Divide beef mixture between pepper halves and top with remaining cheese. Return baking sheet to the oven and broil until cheese is melted and bubbly, 2-3 minutes. Remove from oven.

Meanwhile, halve lettuce lengthwise, then chop crosswise into thin (shred-like) strips; add to the bowl with the dressing and cilantro.

Halve tomatoes and add to the bowl; toss to combine the salad.

To serve, divide stuffed peppers and salad between plates. Enjoy!

Open this recipe in Flambette