It is really important to me to put quality ingredients in the recipes I feed my family. I look for things like gluten free, lactose tolerant, and less preservatives on my packaging and center my dishes around them. Like this Cheesy Fajita Stuffed Pepper Recipe that shakes up boring stuffed pepper recipes. Crystal Farms Cheese is by far my favorite cheese to cook with because it is all of those things and has been around since 1926-I think by now they know their way around cheese! The first time I cooked with it hubby commented on how great the cheese was, surely this wasn’t our regular brand of cheese? This recipe is great for using up leftover prepared rice ( I always make way too much!) This dish is great for freezer cooking or any night and it takes less than 30 minutes start to finish!
Cheesy Fajita Stuffed Pepper Recipe
6 bell peppers
2 cups cooked yellow, brown, or white rice
1/2 lb. ground carne asada, ground beef, or shredded chicken
1 cup shredded Crystal Farms
1/2 cup black beans
1/2 cup diced tomatoes
1 packet fajita seasoning or a homemade version
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. You could also use precooked chicken or steak strips as well.
In the same pan (because who wants to wash more dishes?) add Crystal Farms Cheese, black beans, diced tomatoes, fajita seasoning, and prepared rice.
Stir to combine ingredients well.
Scoop mixture into bell pepper shells.
Place 1″ 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.
This is a sponsored conversation written by me on behalf of Crystal Farms® Cheese. The opinions and text are all mine.