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How to make Fajita-Stuffed Peppers

INDIANAPOLIS (WISH) – Here’s an easy, healthy, delicious weeknight meal that the whole family will love. 

Fajita stuffed peppers

  • 2 tablespoons olive oil 
  • 2 sweet onions, roughly chopped 
  • 8 ounces crimini mushrooms, roughly chopped 
  • 1 1/2 lbs grass-fed ribeye steak, thinly sliced 
  • 1 teaspoon kosher salt
  • 1 1/2 cups cooked farro
  • 2 tablespoons Worcestershire sauce 
  • 4 bell peppers, sliced in half lengthwise and seeds removed
  • 8 slices provolone cheese 


  1. Preheat oven to 400º. Spray bell peppers with nonstick cooking spray and sprinkle with salt. Place them in a baking dish and cook while you prepare the rest of the ingredients (about 15 minutes). 
  2. In a large skillet, heat olive oil over high heat. Add onions and mushrooms and sauté until the the onion is mostly golden brown, about 7 minutes. Add steak and salt, sautéing just until steak is cooked. 
  3. Stir in farro and Worcestershire, scraping up the brown bits on the bottom of the pan as you stir. 
  4. Remove peppers from oven and stuff with steak mixture, piling it up onto each bell pepper half. Top each with a slice of provolone cheese. Return to the oven until cheese is melted, about 5 minutes. Serve hot with Homemade Ranch on the side. 

Homemade Ranch 

  • 1/2 cup Greek yogurt 
  • 1/2 cup mayonnaise 
  • 1 clove peeled garlic, grated 
  • 1 tablespoon chopped fresh dill 
  • 2 tablespoons chopped fresh parsley 
  • Juice of 1/2 lemon 
  • 1/2 teaspoon kosher salt
  1. In a small bowl, stir together all ingredients. Serve on the side with Fajita-Stuffed Bell Peppers. Store extra in the refrigerator and use within 1 week.