Cheesy Stuffed Bell Peppers
20 MIN PREP•30 MIN COOK•50 MIN TOTAL
6 SERVINGS
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 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 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
Directions
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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!
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