Instructions:
- Preheat the oven to 400 degrees F.
- 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 turkey to a skillet (12” or larger) and cook over medium heat until no pink remains. Drain excess liquid if necessary. Return skillet to stove.
- Stir taco seasoning and lime juice into turkey. Cook for 1 minute. Add cooked farro, beans, corn and salsa and cook until warmed through. Reserve 1 cup of Kerrygold Dubliner Cheese and stir in cilantro and remaining cheese. Mix until fully incorporated.
- Lower oven temperature to 350 degrees. Divide turkey 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 of Kerrygold Dubliner 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.
Recipe By Garnish with Lemon