Spicy Beef Bell Peppers with Cheese, Mixed Greens & Cilantro Dressing

Directions

1. Preheat the oven to broil on high and position the rack about 6 inches from the top.
2. Rinse the cilantro and bell peppers; pat dry and set aside.
3. Slice the peppers lengthwise in half and place them on a baking sheet; drizzle with oil and season with salt and pepper, then cut-side down.
4. Broil the peppers until they are tender and lightly charred, about 5–6 minutes; remove from the oven and let cool briefly.
5. Heat a nonstick skillet over medium-high heat; while it heats, seed and finely dice the red chili pepper.
6. Add the ground beef and diced chili to the hot skillet; cook, breaking the meat apart, until browned and cooked through, 3–4 minutes.
7. Shave cilantro leaves from the stems, mince the leaves, and set half aside for the dressing; discard stems.
8. Add the remaining cilantro and the ground spices to the beef in the skillet; stir to combine and remove from heat.
9. Coarsely grate the mozzarella; divide the beef mixture among the pepper halves and top with cheese; broil until the cheese melts and bubbles, 2–3 minutes.
10. Whisk oil, balsamic vinegar, salt, pepper, chili powder, cumin, paprika, garlic powder, and a pinch of the reserved cilantro in a bowl; toss the mixed greens with this dressing to make the salad.
11. Serve the stuffed peppers with the greens on the side; enjoy.