For 2 servings
1/4 cup quick-cooking Italian farro (available at Whole Foods)
1 cup of water
1/4 teaspoon salt
1/2 medium onion
1 tablespoon olive oil
1 1/2 cups finely chopped Italian tomatoes
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning, divided
1/4 lb lean ground beef
1/4 lb Italian sausage, casing removed
1/4 cup chopped fresh Italian parsley
1 large minced garlic clove
Salt & pepper to taste
1 large green bell peppers halved lengthwise and seeded
1 cup shredded Mozzarella cheese plus more for topping
Combine the farro, water, and salt in a microwave bowl. Microwave on high for 9 minutes. Set aside the bowl without draining the farro while you prepare the stuffing.
Mix the Italian tomatoes with the red pepper flakes and ½ teaspoon Italian seasoning. Pour into a baking dish large enough to fit the peppers.
In a large skillet, cook the onion and olive oil over medium heat until softened. Add the beef and sausage. Cook until light brown. Let cool.
Drain the farro.
In a mixing bowl, combine the meat mixture with the farro, mozzarella cheese, ½ teaspoon Italian seasoning, parsley, garlic, salt, black pepper. Use your hands to mix everything together..Stuff the peppers with the meat mixture.
Place stuffed green bell pepper halves in the baking dish over the tomato sauce; cover the baking dish with aluminum foil, and bake at 375 degrees F for 45 minutes.
Remove the foil, top each pepper with additional shredded mozzarella cheese and return the dish to the oven. Bake for an additional 15 minutes.
Sauteed Tuscan Kale
2 bunches Tuscan Kale
¼ cup extra virgin olive oil
1 teaspoon red pepper flakes
2 large garlic cloves, sliced
Sea Salt & Pepper to taste
2 tablespoons grated Parmesan Cheese
Wash the kale thoroughly. Remove the stems and cut the leaves into smaller pieces. Heat olive oil and red pepper flakes in a deep saute pan over medium-high heat until the oil shimmers, and the red pepper flakes start to sizzle. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from the water on the kale.) Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces. Season with sea salt and freshly ground pepper to taste. Sprinkle with freshly grated parmesan cheese just before serving.
March 18, 2020 at 10:34 am
I love stuffed peppers and the ancient grains like farro. Your recipe looks like a great way to use a smaller amount of animal protein also, and this is something I have been trying to do.
March 18, 2020 at 10:44 am
Yes, it is and you could use less meat and more farro than my recipe. Also, serving it over the Italian kale makes for a delicious vegetable side.
For the Love of Cooking
March 18, 2020 at 3:35 pm
I’m sure the farro adds a nice texture to these stuffed peppers. They look terrific.
March 19, 2020 at 4:39 am
They look delicious.
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March 21, 2020 at 9:01 pm
Your stuffed pepper recipe is so much like my deceased mother’s recipe that she never wrote down. Thank you so much for sharing this recipe. I will prepare it very soon and let you know how the stuffed peppers turn out. Stay safe and healthy, Jovina!
March 21, 2020 at 9:02 pm
Thank you so much for your comment and I hope you like the recipe.
March 23, 2020 at 2:17 pm
I do love stuffed peppers and yours sound terrific.