Cheesy beef with sweet peppers

Cut the small sweet peppers into rounds big enough not to overcook in the time the beef takes.

Put the ground beef in a non-stick skillet and break it up with a wooden spoon as it cooks; swap the spoon once the raw meat is broken up.

Remove the liquid (fat and water from the peppers) with paper towel or pour some off, so the cheese can glaze the beef.

Season heavily with the seasoning blend.

Add the cheese to the pan; in the non-stick pan it melts into a cheesy glaze over the chunks of beef.