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Author Notes: It's fall so peppers are in abundance! I picked up some gorgeously colored peppers from the farmer's market and I went to town stuffing it with the veggies and the farro I had on hand. So delicious, nutritious, and an easy dish to keep as leftovers with a quick reheat to make things hearty again. —Minna Lee
Serves 2 hungry people
- 2 Large Sweet Bell Peppers, colors variable
- 1/2 cup Farro, cooked
- 1/2 Medium Zucchini Squash, diced
- 2 Small Spring Onions, sliced
- 5 sprigs Chives, diced
- 2 pinches Garlic Powder
- 1 pinch Paprika
- 1 pinch Cayenne Pepper
- 1 pinch Himalayan Pink Salt
- 1 pinch Black Pepper
- 1 tablespoon *Optional Grated Parmesan Reggiano
- 1. Preheat oven to 375º F and line a baking dish with aluminum foil or lightly grease bottom of the dish with EVOO.
- 2. Combine farro, zucchini, kale, onions, chives, and spices (and parmesan if you choose) in a medium mixing bowl. Mix thoroughly. *Optional: you can cook this mixture for a few minutes on a pan on medium heat to get some of the veggies cooking- I did it to reduce the volume of the kale in particular, so I could make it all fit inside the two peppers!
- 3. Cut out the tops of the bell peppers, and remove all seeds from the inside. If your peppers aren't stable standing upright on their own, gently cut a sliver from the bottom to make it flat- but be careful to not cut a hole in the pepper.
- 4. Spoon farro mixture into bell peppers until packed tightly. Place bell peppers on baking dish and pop it in the oven. *Optional: You can "tent" the baking dish with an additional piece of aluminum foil to speed up the cooking process if you're shorter on time- you remove this tent about 25 minutes in, then resume cooking for another 10 minutes so the outside of peppers will begin to roast and brown
- 5. Cook in the oven for about 40-50 minutes or until desired tenderness. Let it cool for a few minutes, then serve!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch