Spicy Beef & Cheddar Bell Pepper "Nachos" with Tomatoes and Jalapeños

Directions

1. 1. Gather and wash the produce, then pat dry; set aside.
2. 2. Heat a nonstick skillet over medium-high and brown the lean ground beef with chili powder and cumin, breaking the meat apart as it cooks.
3. 3. Add the minced garlic and cook until fragrant, then remove the skillet from the heat.
4. 4. Cut the yellow bell peppers lengthwise into quarters, remove seeds and membranes, and slice each quarter crosswise into 3–4 pieces to form the “chips.”
5. 5. Line a baking sheet with aluminum foil and arrange the pepper pieces skin-side down in a single layer.
6. 6. Preheat the oven to broil on high and position the rack close to the heat.
7. 7. Grate the cheddar cheese.
8. 8. Thinly slice the jalapeños into rounds.
9. 9. Layer the pepper pieces with the ground beef, then sprinkle with cheese and jalapeño rounds. Broil until the cheese is melted and bubbling, about 3–5 minutes.
10. 10. Remove the sheet from the oven and finely chop the cilantro leaves, discarding the stems; also dice the tomato and cut the lime into wedges.
11. 11. Divide the nachos between plates and garnish with cilantro, tomato, and lime wedges before serving.