Serves: 4. Per serving: 328 calories, 36 g protein
Crema:
- 3⁄4 cup cilantro leaves
- Zest of 1 lime plus 3 tablespoons lime juice
- Fine sea salt and freshly ground black pepper
- 1 cup raw cashews
- Peppers:
- 1 tablespoon avocado oil plus more for greasing
- 4 medium bell peppers (any color)
- 5 scallions, white and light green parts chopped (about 1⁄2 cup)
- Fine sea salt
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon smoked paprika
- Freshly ground black pepper
- 1 pound 95% lean ground beef
- 2 cups cauliflower rice, thawed and drained if frozen
- 1 can (14.5 ounces) fire-roasted tomatoes with chilies, drained
- Taco toppings, such as pickled onion, avocado, radishes, salsa, or sliced ripe olives (optional)
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Make the crema: Cover the cashews with cool water. Cover and refrigerate for at least 4 hours or up to overnight. Drain and rinse the cashews; transfer to a high-speed blender or food processor. Add the cilantro, lime zest and juice, and 1⁄2 cup water; blend. Add more water as needed to reach sauce consistency. Taste and season with salt and black pepper. (Yield: 11⁄2 cups. You can make crema up to 1 day ahead; cover and refrigerate.)
2. Make the peppers: Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish. Cut a bell pepper in half lengthwise, cutting through the stem. Remove the seeds and membranes; place the bell pepper halves cut sides up in a baking dish. Repeat with the remaining bell peppers. Warm the 1 tablespoon oil in a large skillet over medium heat. Add the scallions, sprinkle with salt, and cook, stirring occasionally, until tender, about 2 minutes. Add the garlic; sauté until fragrant, 1 minute. Add the chili powder, cumin, paprika, and a few turns of black pepper; sauté for 1 minute. Add the beef, season with salt, and cook, breaking up the meat, until nearly cooked through, 3 to 4 minutes. Add the cauliflower rice; sauté until warmed through, 2 minutes for thawed, 4 minutes for fresh. Stir in the tomatoes; remove from the heat. Taste and season with salt and black pepper. (Yield: about 6 cups.)
3. Spoon the beef mixture into the bell peppers, dividing evenly. Cover with foil and bake until the peppers are tender, 35 to 40 minutes. Be careful when uncovering the baking dish; escaping steam can burn. Let cool slightly. Drizzle each with 1 tablespoon crema, top with any desired taco toppings, and serve.
