• 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


  1. Preheat the oven to 400 degrees.
  2. Cut tops off bell peppers and reserve. Remove ribs and seeds from peppers.
  3. Add farro and 1 cup water to a small saucepan. Cook according to package directions. Drain and set aside.
  4. Meanwhile, place pepper tops and peppers in a 9 x 13” baking dish. Cover and bake for 20 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish with additional chopped cilantro if desired and serve immediately.

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