Stuffed Peppers with Vegetable Farro and turkey
Stuffed Peppers with Vegetable Farro and Turkey are hearty and delicious. Farro is a whole grain and I use it in the place of rice in my kitchen. I fell in love with it in Italy; the Farro risotto was nutty and absolutely heaven. It is a good heart healthy choice for your kitchen and a great added grain for your family. For a quick healthy read go to: https://www.healthline.com/nutrition/farro-benefits
These stuffed peppers will be a side for my barbecue on Saturday, but John and I eat this as a main with a salad. The sweetness of the peppers combined with the creaminess of the Farro make this a very tasty dish. It is good enough to entertain with and can be made ahead and reheated.
For this recipe I used a prepared packet of Farro bought at a specialty store from Italy. It had zucchini, carrots, celery and onion already in it. I also cook my own and the instructions are easy: for every cup of farro you need 2 cups of liquid. You can use vegetable broth, chicken broth or just water. Bring it to a boil with some salt and cover and cook on medium low for about 40 minutes. The grains should absorb the liquid. Now you can use this for anything. You can add your own vegetables for stuffing.
To stuff my peppers today, I precooked and cooled the Farro and I am adding ground turkey.
The Farro cooked and cooling.
When the Farro Cools, I add chopped parsley and an egg.
The meat added next to the Farro.
Ready for the oven.
See how the peppers kept their shape.
Stuffed Peppers with Vegetable Farro and Turkey
These easy stuffed peppers are great as a main or side.
Ingredients
- 4 cups cooked farro with vegetables
- 2 eggs
- 1/4 cup parmesan cheese grated
- 1 onion diced
- 1/4 cup finely chopped parsley
- l lb ground turkey
- 2 cloves garlic minced
- tsp salt
- 1/2 tsp ground pepper
- 4 large assorted coloured peppers
- 1 cup marinara sauce optional
- 1 cup grated 4 cheese Italiano any grated cheese you like
- 1/4 cup olive oil
- 2 tbsp Italian seasoning
Instructions
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Cook the farro and cool it.
To the farro add the eggs, onion, parmesan cheese, parsley, garlic, salt and pepper. Mix throughly with a spoon.
Add the ground turkey and mix thoroughly again. I like to use my hands for this part.
Cut the peppers in half lengthwise.
Smother the peppers with some olive oil on the inside and outside.
Put the peppers into a large pan.
Sprinkle generously with Italian seasoning.
Spoon mixture into the peppers until they are full. Divide equally amongst the peppers.
Set oven to 375 F and cook the peppers uncovered for 45 minutes.
Remove from oven and sprinkle with grated cheese.
Return to oven for another 15.
Your peppers will keep their shape and not be soggy cooking them this way.
Warm up your marinara sauce and spoon over the peppers before serving, if desired.
Recipe Notes
If you make your own farro use one zucchini, one carrot and one onion.
Soften vegetables first in one tablespoon of olive oil and then add the cooked farro to the pan. Set aside and cool before mixing with the meat.
Our marinara sauce recipe https://recipesatmytable.com/marinara-sauce-passata-making/
