The Recipes

Farro Stuffed Peppers

I used a few different peppers last week and have half of each left.  I could have easily used them in a salad, but I decided to do a stuffed pepper instead.  Sorry, meat eaters, this one is another vegetarian dish.  I certainly wasn't disappointed, though.

Farro Stuffed Peppers


- 1/2 red bell pepper
- 1/2 poblano pepper
- 1/2 anaheim pepper
- palmful of chopped onion
- 1 garlic clove, minced
- 1/4 in. piece of frozen chipotle in adobo, grated
- 1 tsp. cumin
- 1/4 c. farro
- 1/2 c. tomato sauce
- salt
- pepper
- olive oil

Start the farro cooking; generally you will need 1 part farro to 2-3 parts water, letting it simmer, covered for about 45 minutes.

Remove the seeds and ribs from all of the peppers.  Dice the anaheim pepper and chop your other veggies.

Preheat the oven to 375.

Lay the red bell pepper and poblano in a shallow baking dish.  In a small sautee pan, heat 1 T. of olive oil.  Add the onion and anaheim pepper and season them with salt.  Let them cook over medium low heat for 6-7 minutes; until they are soft.  Add the chipotle in adobo, garlic, and cumin.  Stir for another minute and then add the tomato sauce.  Season with salt and pepper and let it simmer for another 4-5 minutes.  Mix the tomato mixture with the farro.

Spoon the farro mixture into the pepper shells and transfer to the oven.  Bake for 30-35 minutes.  Note: You can easily add a cheese layer to the top, or buttered bread crumbs to give it a whole other level of flavor.