Name: Stuffed Peppers with Spiced Indian Beef & Cucumber-Corn Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ English cucumbers; 3 cups frozen corn; 3 cups frozen peas; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 jalapeño peppers; 1.02 kg lean ground beef; 1 ½ limes; 6 red bell peppers; 1 ½ medium red onions; 6 tbsp tomato paste; cayenne pepper; coriander, ground; cumin, ground; extra virgin olive oil; garam masala; honey; rice vinegar; salt; turmeric, ground

Stuffed Peppers with Spiced Indian Beef & Cucumber-Corn SaladStuffed Peppers with Spiced Indian Beef & Cucumber-Corn Salad — a 45-minute dinner recipe with 21 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ English cucumbers

3 cups frozen corn

3 cups frozen peas

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 jalapeño peppers

1.02 kg lean ground beef

1 ½ limes

6 red bell peppers

1 ½ medium red onions

6 tbsp tomato paste

cayenne pepper

coriander, ground

cumin, ground

extra virgin olive oil

garam masala

honey

rice vinegar

salt

turmeric, ground

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven.

Wash and dry the fresh produce.

Trim, seed, and halve bell peppers lengthwise. Transfer to a large baking sheet pan, drizzle with oil, and season with salt; arrange cut-side down. Place baking sheet in the oven and broil, flipping once, until peppers are lightly charred and tender, about 8 minutes. Remove from oven.

Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and divide between a small and large bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince ginger and garlic. Add both to the small bowl with the jalapeño, along with tomato paste and spices. Stir to combine the spice paste and set aside.

Juice limes into the large bowl with the jalapeño. Add honey, cumin, and salt, then stir to combine the dressing.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel, halve, and mince onions. Add half to the large bowl with the dressing and set aside for the salad. (Reserve remaining onion for the next step.)

Once the skillet is hot, add oil and swirl to coat the bottom. Add reserved onion and salt; cook, stirring occasionally, until beginning to soften and brown, 4-5 minutes.

Add beef to the skillet and cook, breaking it apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, trim and medium dice cucumbers. Add to the bowl with the dressing.

Rinse corn under hot water (from the tap) to thaw. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl and stir to combine the salad; set aside. (Reserve remaining cilantro for later use.)

When the beef is done, add spice paste to the skillet. Cook, stirring frequently, until fragrant, 1-2 minutes.

Add peas, water, vinegar, and reserved cilantro to the skillet. Continue to cook, stirring occasionally, until peas are warmed through, about 2 minutes. Remove from heat.

Stuff pepper halves with beef mixture, then divide between plates. Serve with salad on the side and enjoy!

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