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

  • 1 (227 g) block
    cheddar cheese
  • 1 small bunch
    cilantro
  • 2 cloves
    garlic
  • 2
    jalapeño peppers
  • 0.68 kg
    lean ground beef
  • 1
    lime
  • 1
    tomato
  • 4
    yellow bell peppers
  •  
    chili powder
  •  
    cumin
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    4 yellow bell peppers
    2 jalapeño peppers
    1 small bunch cilantro
    1 tomato
    1 lime
  • 2
    Preheat a skillet over medium-high heat.
  • 3
    Peel and mince garlic.
    2 cloves garlic
  • 4
    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, 4-5 minutes. Stir in the garlic, then remove skillet from the heat.
    0.68 kg lean ground beef
    4 tsp cumin
    4 tsp chili powder
    1 tsp salt
  • 5
    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."
  • 6
    Line a large baking sheet with aluminum foil. Place bell pepper pieces, skin-side down, in a single layer on the baking sheet.
  • 7
    Preheat oven to broil on high; position rack under the broiler.
  • 8
    Grate the cheese.
    1 (227 g) block cheddar cheese
  • 9
    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).
  • 10
    Top the bell pepper with an even layer of ground beef, cheese, and jalapeños.
  • 11
    Place the baking sheet in the oven; cook until cheese is melted and bubbly, 3-5 minutes.
  • 12
    Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 13
    Small dice the tomato. Cut the lime into wedges.
  • 14
    To serve, divide the nachos between plates. Garnish with cilantro, tomatoes, and lime wedges. Enjoy!