Stuffed Peppers with Farro

Serves: 4 🍴 | Prep ⏰: 30 min | Cook ⏰: 35-50 min

Ingredients:

  • 4 large bell peppers (red, orange, yellow or green) washed with tops cut off, chopped and set aside.
  • canola, avocado or olive oil spray
  • 1 cup farro (cooked according to directions)
  • 2-3 Tbs EVOO (extra virgin olive oil) or avocado oil
  • 1 cup frozen peas
  • ¼ large red onion diced
  • 6-7 medium baby bella mushrooms sliced
  • 12 frozen pitted cherries (optional)

Cookware: Saucepan to cook Farro + large sauté pan + baking dish for the peppers small enough for them to sit next to each other + aluminum foil

Directions:

Preheat the oven to 375 degrees.

Farro

Cook farro according to directions (generally 1 cup rinsed Farro to 1 3/4 cups water brought to a boil over a reduced heat, simmered for 20-25 minutes until water is absorbed). Uncover and set aside.

Using a large sauté pan, lightly coat the bottom of the pan with EVOO or avocado oil.

Over a low flame, add in frozen peas followed by diced red onion and chopped pepper tops. 

Cover and let simmer until the onions & peppers soften, approximately 2-3 minutes.

Then uncover and add in sliced baby bella mushrooms, combining gently with the peas and onions.

NOTE: before adding in the farro, if your pan is dry add in a little more oil to avoid burning the farro.

Once combined and the pan is simmering, add in the farro and mixing all the ingredients well. Be sure to remove from the flame to not overcook the farro. 

Optional: Toss in the frozen cherries and combine with the sautéed farro once removed from the flame.

Stuffing the Peppers

Once your peppers are washed and cleaned out of the seed/stem, lightly spray the outside of your peppers with canola spray oil.

Seat the peppers into your baking dish.  

Spoon the cooked, hot farro mixture into each pepper filling to the top.

Loosely cover the baking dish with aluminum foil and place on the middle rack in the preheated oven.

Bake covered for 35 minutes.  Remove foil and pierce the side of the pepper with a toothpick.  This should go through the skin very easily, if not, continue cooking uncovered another 10-15 minutes or until desired tenderness.