Cheddar-Topped Beef and Bean Stuffed Peppers with Avocado-Lime Salad

Heat the oven to 425°F.

Wash and dry the bell peppers, avocado, lime, cilantro and cucumber.

For this step: red bell peppers, avocado, lime, cilantro, English cucumber

Halve the bell peppers lengthwise and pull out the seeds and ribs. Brush them with the oil for the peppers and set them cut-side down on a rimmed sheet pan.

For this step: olive oil

While the oven heats, peel and dice the onion and peel and mince the garlic. Drain and rinse the beans, and drain the tomatoes.

For this step: yellow onion, garlic, black beans, diced tomatoes

Once the oven is hot, roast the peppers until the edges soften and the skins begin to blister, 15 to 18 minutes. Take the pan out and leave the oven on.

Meanwhile, heat the rest of the oil in a wide skillet over medium-high heat.

For this step: olive oil

Once the oil shimmers, add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes.

Add the beef and cook, breaking it into crumbles, until browned, 6 to 8 minutes.

For this step: lean ground beef

Stir in the garlic, chili powder, cumin, oregano, salt, pepper and tomato paste and cook until fragrant, about 1 minute.

For this step: chili powder, ground cumin, dried oregano, salt, ground black pepper, tomato paste

Add the beans, tomatoes and half the water. Simmer until the filling is thick and the beef reaches 160°F, 3 to 5 minutes, then take the skillet off the heat.

For this step: water

While the filling simmers, grate the cheddar.

For this step: cheddar cheese

Turn the roasted pepper halves cut-side up. Divide the warm filling among them, mounding it gently, and top with the cheese. Return the pan to the oven and bake until the peppers are fork-tender, the cheese is melted and the filling is steaming hot throughout, 10 to 12 minutes.

While the peppers bake, halve and pit the avocado and scoop the flesh into a blender. Juice the lime into it, add the yogurt, cilantro and the rest of the water, and blend until smooth and pourable.

For this step: water, plain Greek yogurt

Thinly slice the cucumber and toss it with the spring mix in a large bowl. When the peppers are done, add the dressing to the salad and toss gently, then divide the stuffed peppers among plates and serve the salad alongside.

For this step: spring mix