Beef & Pepper Skillet with Lime & Cilantro
Ingredients
- 1 poundground beef
- 2 mediumbell pepper (mixed colors (red, yellow, or orange))
- 3 clovesgarlic
- 1lime
- ½ cupcilantro (loosely packed)
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
- 1jalapeño (optional, for heat)
Prep
- 01
Dice 2 medium bell peppers into 1-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Finely chop 1 jalapeño (if using), removing seeds for less heat.
- 04
Roughly chop about 1/2 cup cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt and pepper, then transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the bell peppers and cook, stirring occasionally, until softened and lightly charred at the edges, about 5-6 minutes.
- 03
Return the beef to the skillet. Stir in the garlic, cumin, and jalapeño (if using). Cook for 1 minute until fragrant.
- 04
Remove from heat. Squeeze the lime juice over the skillet and toss everything together. Taste and adjust salt and pepper as needed.
- 05
Divide between bowls and top with fresh cilantro. Serve as-is or over rice or cauliflower rice.
Spice Tips
The jalapeño adds gentle heat; omit it for a milder dish. For more complexity, add 1/4 teaspoon smoked paprika with the cumin, or finish with a splash of hot sauce for extra kick.
Serve over rice, cauliflower rice, or with warm tortillas. Leftovers keep for 3 days in the fridge and are great for lunch bowls.