Name: Spicy Beef & Cheddar Bell Pepper "Nachos" with Tomatoes and Jalapeños
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (227 g) blocks cheddar cheese; 1 ½ small bunches cilantro; 3 cloves garlic; 3 jalapeño peppers; 1.02 kg lean ground beef; 1 ½ limes; 1 ½ tomatoes; 6 yellow bell peppers; chili powder; cumin, ground; salt

Spicy Beef & Cheddar Bell Pepper "Nachos" with Tomatoes and JalapeñosSpicy Beef & Cheddar Bell Pepper "Nachos" with Tomatoes and Jalapeños — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (227 g) blocks cheddar cheese

1 ½ small bunches cilantro

3 cloves garlic

3 jalapeño peppers

1.02 kg lean ground beef

1 ½ limes

1 ½ tomatoes

6 yellow bell peppers

chili powder

cumin, ground

salt

Instructions

Wash and dry the fresh produce.

Preheat a large skillet over medium-high heat.

Peel and mince garlic.

Once the skillet is hot, add ground beef and spices. Cook, breaking the meat apart with a spoon, until the beef is browned and no longer pink, 5-6 minutes. Stir in the garlic, then remove skillet from the heat.

Cut the bell peppers lengthwise into quarters; remove and discard the seeds and white membrane. Slice each quarter crosswise into 3 or 4 pieces to make the "chips."

Line two baking sheets with aluminum foil. Divide bell pepper pieces between baking sheets, placing them skin-side down, in a single layer.

Preheat oven to broil on high; position rack under the broiler.

Grate the cheese.

Thinly slice jalapeños into rounds. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Top the bell pepper slices with an even layer of ground beef, cheese, and jalapeños.

Place the one baking sheet in the oven; cook until cheese is melted and bubbly, 3-5 minutes. When the first batch of nachos is done cooking, remove from the oven. Place the second baking sheet in the oven and cook 3-5 minutes.

Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Small dice the tomatoes. Cut the limes into wedges.

To serve, divide the nachos between plates. Garnish with cilantro, tomatoes, and lime wedges. Enjoy!

Open this recipe in Flambette