Cheesy Ground Beef "Taco" Stuffed Peppers with Lettuce & Tomato Salad

Directions

1. Preheat the oven to broil on high and position the rack about 6 inches from the top; prepare your vegetables and set aside.
2. Rinse and dry the cilantro, grape tomatoes, and romaine; trim and halve the bell peppers lengthwise and arrange them on a baking sheet with the cut sides down.
3. Broil the peppers until the skins char lightly and the insides become tender, flipping once; remove and let cool briefly.
4. Heat a nonstick skillet over medium-high heat, add the beef and the listed spices, and cook, breaking it up, until browned and crumbly.
5. In a medium bowl, juice the lime(s) and whisk in oil plus the spices to make a simple dressing; set aside.
6. Shave the mozzarella and chop half of the cilantro to mix into the filling later; reserve the rest for topping and garnish.
7. When the beef is cooked, stir in the remaining cilantro and half of the cheese, then fill the pepper halves and top with the remaining cheese; broil briefly until the cheese melts and bubbles.
8. Toss the chopped romaine, halved tomatoes, and remaining cilantro with the dressing; serve the stuffed peppers alongside the dressed salad.