Cumin-Lime Ground Beef with Charred Peppers
Ingredients
- 1½ poundsground beef
- 3 wholebell peppers (mix of red, yellow, or orange)
- 1 wholeyellow onion
- 3 clovesgarlic
- 1½ teaspoonground cumin
- ½ teaspoonsmoked paprika
- 1½ wholelime
- ¼ cupfresh cilantro
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 3 bell peppers into bite-sized pieces.
- 04
Cut 1.5 limes in half for juicing.
- 05
Roughly chop 1/4 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes, stirring occasionally, until it begins to soften.
- 02
Add the minced garlic and cook for 1 minute until fragrant.
- 03
Increase heat to high. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon as it browns. Drain excess fat if needed.
- 04
Stir in the cumin and smoked paprika. Cook for 30 seconds until aromatic. Season with salt and black pepper to taste.
- 05
Push the beef mixture to the side of the skillet. Add the remaining 1 tablespoon olive oil to the empty space and add the diced peppers. Let them sit undisturbed for 2 minutes to char, then stir and cook for another 3–4 minutes until tender-crisp and lightly browned.
- 06
Remove from heat. Squeeze the lime juice over the skillet and stir to combine. Taste and adjust seasoning if needed.
- 07
Divide into bowls or plates. Garnish with fresh cilantro. Serve as is or with rice, tortillas, or over greens.
Spice Tips
For a gentle kick, add 1/4 teaspoon cayenne pepper or red pepper flakes to the spice blend. For deeper complexity, try 1/2 teaspoon dried oregano alongside the cumin. A pinch of ground coriander adds warm citrus notes that echo the lime.
Serve over rice, with warm tortillas, or over a bed of greens for a lighter option. Leftovers keep well in the refrigerator for 3 days.