With the influx of fall greens added to the last of the season’s tomatoes and peppers, I dusted off this recipe and updated it a bit. I’ve made a couple of tweaks (using farro instead of ground beef) that both make the recipe vegetarian and account for what I have in my pantry. Never be afraid to experiment! Cooking is at it’s best when it is personalized. This is a great recipe to use up leftovers – both vegetable and protein as well. You could break up leftover burgers, chop up leftover chicken, use leftover rice, and add any number of leftover vegetables to add to the filling. A variety of cheeses can be substituted (cheddar, mozzarella, feta – again, experiment!) or can be admitted to make this recipe vegan.
- 4 medium bell peppers (I like red, but used green here)
- 2 1/2 cups cooked farro
- 3/4 cup cubed or grated Kenny’s Farmhouse Norwood cheese
- 5 roasted roma tomatoes, crushed
- 5-8 cloves roasted garlic (I use 8; I like garlic!)
- 1/2 cup chopped, sautéed swiss chard
- olive oil
Preheat oven to 350 degrees. Using a paring knife, cut off tops of peppers and carefully remove seeds and ribs of peppers. Drizzle small amount of oil inside each pepper. Place cut-side up in a baking dish.
Filling: In a bowl, combine farro, 1/2 cup of the cheese, tomatoes, garlic, and chard. Stir to mix and salt and pepper to taste. Divide into four parts and and spoon into the peppers. Top with the rest of the grated cheese. Add a 1/4 cup water to the baking dish.
Bake in the oven for approximately 35-45 minutes and serve. Delicious as a side or entree!