Chimichurri Taco Peppers

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

Did you know chimichurri is the new pesto? Because it is. Chimichurri is pesto’s cooler, hipper cousin, and it’s here to stay. This is the perfect prep-in-advance recipe. You can make the taco filling and the chimichurri sauce ahead of time and work through them throughout the week. Easy to make, easy to pack, and even easier to eat!

Serves 4 to 6

• For the ground beef:
• 2 bacon slices, chopped
• 1 pound 85% lean ground beef
• 1½ tablespoons smoked paprika
• 1 tablespoon chili powder
• 2 teaspoons salt, plus more to taste
• ½ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• ½ cup chopped white onion (about ½ medium)
• 2 to 3 teaspoons extra-virgin olive oil
• 8 ounces cremini mushrooms, chopped
• For the chimichurri sauce:
• ½ cup extra-virgin olive oil
• ⅓ cup chopped fresh cilantro, plus extra for garnish (optional)
• ¼ cup coarsely chopped fresh parsley
• 1 teaspoon lime zest (see Tip)
• 2 tablespoons fresh lime juice (about 2 limes)
• ½ teaspoon chili powder
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes
• To assemble:
• 3 bell peppers (any color), halved lengthwise

For the ground beef: In a large skillet or Dutch oven over medium-high heat, cook the bacon, stirring frequently, until the fat renders and the meat begins to brown, 3 to 4 minutes. Add the ground beef and cook, gently breaking it up with a wooden spoon or spatula as it cooks. Season the bacon and beef with the smoked paprika, chili powder, 1½ teaspoons of the salt, the cumin, and black pepper and stir to thoroughly combine. Cook, stirring occasionally, until it is cooked through, 6 to 7 minutes. Use a slotted spoon to transfer the meat to a paper towel–lined plate. Drain two-thirds of the fat from the pan.

Reduce the heat to medium and add the onion to the pan and cook, stirring, until tender and lightly browned, 6 to 7 minutes. If the pan looks dry, add 1 teaspoon of the olive oil. Remove from the heat.

In separate large skillet over medium heat, heat the remaining 2 teaspoons olive oil. Add the mushrooms and season with the remaining ½ teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 7 to 8 minutes.

Add the ground beef and cooked mushrooms to the skillet with the onion and toss to combine. Season with salt.

For the chimichurri sauce: In a medium bowl, combine the olive oil, cilantro, parsley, lime zest, lime juice, chili powder, salt, and red pepper flakes.

To assemble: Scoop the ground beef mixture into the bell pepper halves and generously drizzle with the chimichurri sauce. Sprinkle with chopped cilantro, if desired.

Note For an additional layer of flavor, drizzle some Chipotle Crema over the top.

Tip Always zest your citrus prior to juicing. It’s easy to forget, so I’m often left trying to grate squishy citrus rinds. Don’t be like me.