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Lunch / Dinner

Mexican Stuffed Peppers

These easy-to-make stuffed bell peppers are lightly charred on the grill, packed with a mixture of steak, cheese, and vegetables, then topped with a guacamole that’s chock-full of bright Mexican flavor.

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Ingredients

FOR THE PEPPERS, COMBINE:

RUB:

TOSS:

FOR THE SAUCE, GRILL:

Related to the tomato, the tomatillo [tohm-ahTEE-oh] is a round green fruit with a thin papery covering. Its flavor has hints of lemon, apples, and herbs. Look for them in Latin American stores and some supermarkets.

Instructions

Preheat grill for two-zone grilling, heating one side to medium-high and the other side to low. Brush grill grate with oil.

For the peppers, combine cumin, coriander, chili powder, granulated garlic, salt, and cayenne.

Rub sirloin with 2 tsp. oil, then thoroughly rub with spice mixture.

Toss bell peppers, corn, chiles, and onion with 2 Tbsp. oil; season with salt and black pepper.

Grill bell peppers and chiles, cut sides down, covered, over low, until tender, about 10 minutes.

Grill steak, covered, over medium-high, 5 minutes per side for medium. Grill corn and onion, covered, over medium-high, until tender, about 3 minutes per side. Cut corn from the cob. Thinly slice steak against the grain. Dice steak, chiles, and onion.

Toss together chopped vegetables, steak, and ½ cup queso fresco, then divide among pepper halves. Top peppers with remaining ¼ cup queso fresco.

For the sauce, grill tomatillos and jalapeño, cut sides down, covered, over low heat, until tender, 3 minutes per side.

Purée tomatillos, jalapeño, avocado, cilantro, lime juice, and garlic in a food processor; season with salt and black pepper. Serve sauce over stuffed peppers.

To grill everything at the same time, cluster the ingredients together as close as possible on the grill grate.

To grill everything at the same time, cluster the ingredients together as close as possible on the grill grate.

For charred, slightly smoky flavor, grill the tomatillos and jalapeño before puréeing them for the sauce.

For charred, slightly smoky flavor, grill the tomatillos and jalapeño before puréeing them for the sauce.

Nutritional Facts

Tags: Grilling, Lunch, Dinner, Gluten Free, Mexican, Cinco De Mayo

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