Cheesy Stuffed Bell Peppers

Name: Cheesy Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: Cooking spray or oil for pan; 6 medium sweet bell peppers (red, yellow, or orange); 1 pound ground beef; 1 tablespoon olive oil; 1 15 ounce can black beans, drained and rinsed; 1 cup fresh or frozen sweet corn; 2 large scallions, thinly sliced, plus more for serving; Juice from ½ lime; 1 ½ cups (1 6-ounce bag) [Organic Valley® Shredded 3 Cheese Mexican Cheese]; [Organic Valley® Sour Cream], for serving; Avocado slices, for serving

Founder of From Scratch Fast, Nicki is a trained chef, cookbook author and recipe developer. Her mission is to help busy families get fresh, wholesome and downright delicious food on the table any night of the week. All of her recipes are naturally gluten-free.

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Cheesy stuffed peppers on a plate next to Organic Valley Shredded Cheese.

Reinvent Taco Tuesday with these easy taco-inspired stuffed peppers! Organic Prairie^® Fiesta Blend Ground Beef gives the meat and black bean filling tons of flavor with minimal effort, while melted cheese makes them completely irresistible. You can freeze the peppers after baking for a quick and easy dinner down the line (reheat the peppers in a covered dish at 350 degrees F until warmed through).

20 min Prep30 min Cook50 min Total

20 min Prep•30 min Cook•50 min Total

6 Servings

20 min Prep30 min Cook50 min Total

20 min Prep•30 min Cook•50 min Total

6 Servings

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Ingredients

Cooking spray or oil for pan
6 medium sweet bell peppers (red, yellow, or orange)
1 pound ground beef
1 tablespoon olive oil
1 15 ounce can black beans, drained and rinsed
1 cup fresh or frozen sweet corn
2 large scallions, thinly sliced, plus more for serving
Juice from ½ lime
Avocado slices, for serving

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Directions

Preheat the oven to 425 F. Line a large baking sheet with parchment paper and spritz it with cooking spray (or brush it with oil).
Cut the peppers in half lengthwise (through the stem). Remove and discard the stems, seeds and ribs. Arrange the peppers, cut sides down, on the prepared baking sheet. Bake for 15 minutes. Flip the peppers over and bake 15 minutes longer. Remove the pan from the oven (leave the oven on).
In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the Organic Prairie Fiesta Blend Ground Beef. Cook, breaking up the meat with a wooden spoon, until the meat is cooked through, about 3-4 minutes. Spoon off and discard all but 1 tablespoon of fat from the pan.
Stir in the black beans, corn and scallions. Cook until warmed through, 1-2 minutes. Remove the pan from the heat and stir in the lime juice.
Spoon the meat mixture into the pepper cavities, pressing it firmly. Mound the cheese on top of the peppers. Bake for 3-5 minutes, or until the cheese is melted.
Dollop the peppers with sour cream and garnish with avocado slices and sliced scallions. Devour!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat the oven to 425 F. Line a large baking sheet with parchment paper and spritz it with cooking spray (or brush it with oil).
Cut the peppers in half lengthwise (through the stem). Remove and discard the stems, seeds and ribs. Arrange the peppers, cut sides down, on the prepared baking sheet. Bake for 15 minutes. Flip the peppers over and bake 15 minutes longer. Remove the pan from the oven (leave the oven on).
In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the Organic Prairie Fiesta Blend Ground Beef. Cook, breaking up the meat with a wooden spoon, until the meat is cooked through, about 3-4 minutes. Spoon off and discard all but 1 tablespoon of fat from the pan.
Stir in the black beans, corn and scallions. Cook until warmed through, 1-2 minutes. Remove the pan from the heat and stir in the lime juice.
Spoon the meat mixture into the pepper cavities, pressing it firmly. Mound the cheese on top of the peppers. Bake for 3-5 minutes, or until the cheese is melted.
Dollop the peppers with sour cream and garnish with avocado slices and sliced scallions. Devour!