Farro Stuffed Peppers
For the sweet peppers, it would be beneficial to get a variety of colors Green, Red, Yellow, and Orange to make sure you’re getting all of your nutrients. Not to mention it makes your food look colorful and delicious!
Farro Stuffed Peppers
For the sweet peppers, it would be beneficial to get a variety of colors Green, Red, Yellow, and Orange to make sure you’re getting all of your nutrients. Not to mention it makes your food look colorful and delicious!
- 1 14 oz. can reduced sodium organic vegetable broth
- 1 cup water
- 1 cup farro
- 4 Tbsp extra virgin olive oil
- 2 Tsp curry powder
- 1 cup zucchini
- 2 cups diced sweet peppers
- 1/4 Tsp salt
- 1/2 Tsp black pepper
- 1/2 cup chopped fresh basil
- 4 large sweet peppers
- In a medium saucepan combine broth, farro, and water. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until farro is tender. Drain farro, reserving 1/2 cup of the cooking liquid; set both the farro and cooking liquid aside.
- Preheat oven to 400 degrees F. In a large skillet heat 2 Tbsp EVOO over medium heat. Stir in 1 Tsp curry powder. Add kale and cook til withered, remove and place in a large mixing bowl. Add 2 Tbsp EVOO. Stir in 1 Tsp curry powder. Add in zuccini, and sweet peppers and cook for 5 minutes, then remove and add to large mixing bowl. Stir in reserved farro, salt, and black pepper; cool slightly. Stir in 1/2 of the basil.
- Cut sweet peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Fill pepper halves with farro-vegetable mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around the peppers. Cover dish with foil.
- Bake for 30 minutes. Remove foil. Bake, uncovered, about 15 minutes more or until peppers are crisp-tender. Sprinkle with remaining basil.
