Summer Stuffed Peppers


4 red bell peppers
1 Tbsp Pastene Extra Virgin Olive Oil plus more for drizzling
2 tsp Pastene Minced Garlic
2 jalapeños, diced and seeds removed
2 scallions, chopped, whites and greens
1 tsp lime zest
1½ Tbsp lime juice
1 tsp cumin
1 tsp coriander
1 tsp cayenne
1 tsp sea salt
½ cup cilantro, finely chopped
1 cup Pastene Italian Orzo
1 14 oz can Pastene Black Beans, drained and rinsed
1 cup fresh corn kernels, cut off the cob
2 cups sharp cheddar cheese, grated
avocado slices, for serving
lime wedges, for serving
sea salt and freshly ground black pepper


  • Preheat the oven to 450° F and line a baking sheet with parchment paper. 
  • Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. 
  • Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
  • Bring a medium pot of salted water to a boil and cook orzo until al dente. Drain well and set aside.
  • In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the orzo, black beans, and corn.
  • Scoop the filling into the pepper halves and top each with a generous amount of cheese. 
  • Continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapeños, if desired.

Product Used

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