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
Ingredients
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2
Large Sweet Bell Peppers, colors variable
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1/2 cup
Farro, cooked
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1/2
Medium Zucchini Squash, diced
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2
Small Spring Onions, sliced
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5 sprigs
Chives, diced
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2 pinches
Garlic Powder
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1 pinch
Paprika
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1 pinch
Cayenne Pepper
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1 pinch
Himalayan Pink Salt
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1 pinch
Black Pepper
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1 tablespoon
*Optional Grated Parmesan Reggiano
Directions
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1. Preheat oven to 375º F and line a baking dish with aluminum foil or lightly grease bottom of the dish with EVOO.
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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!
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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.
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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
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5. Cook in the oven for about 40-50 minutes or until desired tenderness. Let it cool for a few minutes, then serve!
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