Stuffed Peppers with Spiced Indian Beef & Cucumber-Corn Salad

Directions

1. 1. Preheat the oven to broil on high with the rack in the upper third and line up the ingredients for quick cooking.
2. 2. Wash all produce, then trim, seed, and halve the red peppers lengthwise; place them cut-side down on a baking sheet, lightly oil, and season with salt.
3. 3. Broil the peppers until lightly charred and tender, flipping once, about 6–8 minutes; remove from the oven and set aside.
4. 4. Split the jalapeño peppers lengthwise, seed and remove ribs to control heat, then mince and distribute between a small bowl and a medium bowl.
5. 5. Peel and mince the ginger and garlic; mix with the jalapeño in the small bowl along with tomato paste and spices to form a spice paste and set aside.
6. 6. Juice the lime into the medium bowl, add honey and salt, and whisk to make a dressing for the salad.
7. 7. Heat a skillet over medium-high; add a little oil and half of the onion to soften and brown for 3–4 minutes.
8. 8. Add the lean ground beef to the skillet, break it up, and cook until browned and crumbly, about 4–5 minutes, then stir in the spice paste and cook until fragrant.
9. 9. In a separate bowl, dice the cucumber and add to the dressing in the medium bowl; thaw the corn and add to the bowl as well, then roughly chop half the cilantro and mix into the salad.
10. 10. Return to the skillet, add the remaining ingredients (peas, a splash of water, and the vinegar) and cook briefly until the peas are warmed through, about 1 minute; remove from heat.
11. 11. Fill each pepper half with the beef mixture, divide between plates, and serve with the cucumber-corn salad on the side.
12. 12. Garnish as desired with the remaining cilantro and enjoy.