Cheesy Fajita Stuffed Pepper Recipe

A "fiestive" spin on a party classic -- this stuffed pepper recipe bakes an oozing layer of cheddar cheese over a fajita filling to make a meal that's great fresh or frozen.


  • 6 bell peppers
  • 2 cups cooked yellow, brown, or white rice
  • 1/2 lb ground carne asada, ground beef, or shredded chicken
  • 1 cup Crystal Farms Shredded Cheddar Cheese
  • 1/2 cup black beans
  • 1/2 cup diced tomatoes
  • 1 packet fajita seasoning or a homemade version
Recommended Crystal Farms Product Substitutions: Crystal Farms Reduced Fat Shredded Cheddar Cheese


  • Preheat oven to 375°.
  • Slice the tops off bell peppers, remove tops, seeds and ribbing.
  • Brown carne asada (or ground beef) in a little bit of oil, drain any liquid or fat, about 5 minutes. Precooked chicken or steak strips work, as well.
  • In the same pan add cheese, black beans, diced tomatoes, fajita seasoning, and prepared rice. Stir to combine ingredients well.
  • Scoop mixture into bell pepper shells.
  • Place 1 in. water and then the stuffed peppers in shallow baking pan. Bake for 20 minutes.
  • Remove from oven and top with a sprinkling of shredded cheddar cheese and a dollop of sour cream to finish it off.
Recipe Courtesy of: Chrissy