Bell Peppers with Herb-Laced Farro & Veggie Stuffing

Whole grain farro makes a tasty, satisfying addition to stuffed peppers. A simple chimichurri sauce adds bold flavor to this dish.

Serves: 4Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy

Sign in to Save Recipe

Serves: 4

Ingredients

  • 1 cup uncooked farro
  • 2 cups water
  • 1⁄2 teaspoon salt
  • 4 large bell peppers
  • 1 tablespoon Olive or Vegetable Oil
  • 1⁄2 cup onion, chopped
  • 1 package (8 oz.) mushrooms, sliced
  • 1 1⁄2 cups diced zucchini and/or summer squash
  • 2 cloves garlic, finely chopped
  • 1 cup Private Selection™ Chimichurri Finishing Sauce
  • 1⁄2 cup Parmesan cheese, finely shredded

Directions

  • Drain and rinse farro. Place in 2-quart saucepan with water and salt. Heat until boiling; cover and simmer 30-40 minutes or until tender but chewy. Drain.
  • Meanwhile, heat oven to 400°F. Spray 13”x9” baking dish with nonstick spray. Cut peppers lengthwise in half; carefully remove white membrane and seeds. Place cut-side up in baking dish.
  • In 12” nonstick skillet, heat oil over medium-high heat. Cook and stir onion in oil 3 minutes; stir in mushrooms, zucchini and garlic. Continue cooking 5-7 minutes longer or until vegetables are tender.
  • Stir in farro and finishing sauce. Heat 2-3 minutes, stirring frequently, until hot.
  • Spoon about ½ cup mixture into each pepper half. Bake uncovered 30-35 minutes or until peppers begin to soften and filling is hot. Divide cheese among peppers; heat 2 minutes longer or until cheese melts.
  • Grilling Directions: Heat grill for direct heat. Place stuffed peppers in 12”x10” disposable aluminum pan. Place pan on grill rack. Cover and grill with medium heat 30-35 minutes or until peppers begin to soften and filling is hot. Divide cheese among peppers; grill 2 minutes longer or until cheese melts.