Ingredients:
Instructions:
- Preheat oven:
- Set to broil on high and position the rack about 6 inches from the top.
2. Prepare fresh produce:
- Wash and dry the vegetables.
- Trim, seed, and halve the bell peppers lengthwise.
- Transfer the peppers to a large baking sheet.
- Lightly brush with 1 tsp of olive oil, season with a pinch of salt and pepper, and arrange cut-side down.
3. Broil the peppers:
- Broil the peppers as directed until they start to char and soften.
- Remove from the oven and set aside to cool.
4. Cook the meat:
- Preheat a large skillet over medium-high heat.
- Once hot, add the ground turkey or chicken.
- Season with chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and cayenne pepper.
- Cook until the meat is browned and crumbly.
5. Make the dressing:
- Juice the lime into a medium bowl.
- Add 1 tsp of olive oil, half of the ground cumin, a pinch of garlic powder, salt, and freshly ground black pepper.
- Whisk to combine and make the dressing.
6. Prepare the cilantro:
- Shave the cilantro leaves off the stems and discard the stems.
- Mince the leaves.
- Add half of the minced cilantro to the dressing and set the other half aside.
7. Grate the cheese:
- Grate the reduced-fat mozzarella cheese or your chosen low-fat cheese.
8. Combine meat and cilantro:
- Add the reserved cilantro to the skillet with the cooked meat.
- Mix in half of the grated cheese, reserving the rest for topping.
9. Stuff the peppers:
- Fill the pepper halves with the meat mixture.
- Top with the remaining cheese.
- Broil until the cheese is bubbly and melted.
10. Prepare the salad:
- Thinly slice the romaine lettuce and halve the heirloom grape tomatoes.
- Add both to a bowl with the prepared dressing.
- Toss well to coat.
11. Serve:
- Plate the stuffed peppers alongside the romaine tomato salad and enjoy!
Enjoy these cilantro-lime stuffed bell peppers with tomato and romaine salad.
