Taco Stuffed Peppers with Farro & Dubliner Cheese
Ingredients
- 6 large bell peppers
- ½ cup dry pearled farro
- 1 pound mince of choice
- 3 tablespoons taco seasoning
- 2 tablespoons lime juice
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn
- 16 ounces salsa
- ¼ cup chopped fresh cilantro, plus extra for garnish
- 7 ounces finely shredded Kerrygold® Dubliner Cheese, divided
Directions
- Preheat the oven to 400 degrees.
- Cut tops off bell peppers and reserve. Remove ribs and seeds from peppers.
- Add farro and 1 cup water to a small saucepan. Cook according to package directions. Drain and set aside.
- Meanwhile, place pepper tops and peppers in a 9 x 13” baking dish. Cover and bake for 20 minutes.
- While peppers are baking, add mince to a skillet (12” or larger) and cook over medium heat until cooked through. Drain excess liquid if necessary. Return skillet to stove.
- Stir taco seasoning and lime juice into mince. Cook for 1 minute. Add cooked farro, beans, corn and salsa and cook until warmed through. Reserve 1 cup cheese and stir in cilantro and remaining cheese. Mix until fully incorporated.
- Lower oven temperature to 350 degrees. Divide mince mixture evenly among peppers. Top each stuffed pepper with a sliced pepper top and bake uncovered for 15 minutes. Remove from oven, tuck pepper tops next to peppers in baking dish and sprinkle remaining 1 cup cheese evenly on top of stuffed peppers. Bake for another 5 minutes or until cheese is fully melted.
- Garnish with additional chopped cilantro if desired and serve immediately.
