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Recipe by Nicki Sizemore

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 Bell Peppers

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
Serves: 4-6 servings
Ingredients
A glass bottle of olive oil.
Cooking spray or oil for pan
A glass bottle of olive oil.
6 medium sweet bell peppers (red, yellow, or orange)
1 pound Organic Prairie Fiesta Blend Ground Beef
A glass bottle of olive oil.
1 tablespoon olive oil
A glass bottle of olive oil.
black beans
1 15 ounce can black beans, drained and rinsed
black beans
1 cup fresh or frozen sweet corn
2 large scallions, thinly sliced, plus more for serving
lime
Juice from ½ lime
lime
1 ½ cups (1 6 ounce bag) Organic Valley 3 Cheese Mexican Thick Cut Off the Block
Organic Valley Sour Cream, for serving
avocado
Avocado slices, for serving
avocado

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!
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