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Ambassador [Associate]
Ambassador [Associate]
  • 676 calories
  • 35 min
  • 4 servings


  • 1 small bunch cilantro
  • 4 green bell peppers
  • 1 ½ lb lean ground beef
  • 1 (8 oz) block mozzarella cheese
  • 2 red chili peppers
  • 1 (5 oz) pkg spring mix (mixed greens)
  • balsamic vinegar
  • black pepper
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • garlic powder
  • paprika
  • salt


  1. Preheat oven to broil on high and position rack about 6-inches from the top.
  2. Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    • 4 green bell peppers
    • 2 red chili peppers
    • 1 small bunch cilantro
    • 1 (5 oz) pkg spring mix (mixed greens)
  3. Trim, seed, and halve bell peppers lengthwise. Transfer to a baking sheet pan, drizzle with oil, season with salt and pepper, then arrange cut-side down.
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  4. Place baking sheet in the oven and broil until peppers are tender and charred, 5-6 minutes. Remove from oven and set aside to cool.
  5. Meanwhile, preheat a large skillet over medium-high heat.
  6. While the skillet heats up, quarter chili peppers lengthwise; seed and remove ribs with a spoon. Finely dice. (Be careful with chili peppers; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  7. Once the skillet is hot, add the ground beef and chili pepper; cook, breaking the meat apart with a spoon, until the beef is browned and cooked through, 3-4 minutes.
    • 1 ½ lb lean ground beef
  8. While the beef is cooking, shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in a medium bowl and set aside (reserve remaining cilantro for the next step).
  9. Add reserved cilantro and spices to the skillet with the beef; stir to combine and remove from the heat.
    • 2 tsp chili powder
    • 1 tsp paprika
    • 1 tsp cumin, ground
    • ½ tsp garlic powder
    • ½ tsp salt
  10. Coarsely grate mozzarella.
    • 1 (8 oz) block mozzarella cheese
  11. Divide beef mixture between pepper halves and top with cheese. Return baking sheet to the oven and broil until cheese is melted and bubbly, 2-3 minutes.
  12. Meanwhile, add oil, vinegar, and spices to the bowl with the cilantro; stir to combine the dressing.
    • 2 tbsp extra virgin olive oil
    • 4 tsp balsamic vinegar
    • ½ tsp garlic powder
    • ¼ tsp salt
    • ¼ tsp black pepper
  13. Add mixed greens to the bowl with the dressing and toss to combine the salad.
  14. To serve, divide stuffed peppers and salad between plates. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • grater
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • stirring spoon
  • tongs