Step 1

Preheat oven to broil on high and position rack about 6-inches from the top.

Step 2

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Step 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.

Step 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.

Step 5

Meanwhile, preheat a large skillet over medium-high heat.

Step 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.)

Step 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.

Step 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).

Step 9

Add reserved cilantro and spices to the skillet with the beef; stir to combine and remove from the heat.

Step 10

Coarsely grate mozzarella.

Step 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.

Step 12

Meanwhile, add oil, vinegar, and spices to the bowl with the cilantro; stir to combine the dressing.

Step 13

Add mixed greens to the bowl with the dressing and toss to combine the salad.

Step 14

To serve, divide stuffed peppers and salad between plates. Enjoy!