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Cheesy Farro and Fresh Herb Stuffed Peppers Recipe








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Cheesy Farro and Fresh Herb Stuffed Peppers


Cheesy Farro and Fresh Herb Stuffed Peppers recipe
Bell peppers stuffed with farro, fresh herbs, and white cheddar cheese.


Recipe Keywords:

cheesyfarrofreshherbstuffedpeppersvegetablevegetarianmain_dishes


Servings: 4

Total Time: 1 hour

Recipe by: Frankie
Servings: 4
Total Time: 1 hour
Recipe by: Frankie

Ingredients

1 cup whole grain farro
3 cups vegetable broth
4 large bell peppers, any color
2 TBSP unsalted butter
1 medium yellow onion, diced
4 medium garlic cloves, minced
2 TBSP fresh chopped parsley
2 TBSP fresh chopped sage
2 TBSP fresh chopped basil
1 tsp fresh thyme leaves
salt & pepper
8 ounces white cheddar cheese, finely shredded


Directions

1. Rinse farro thoroughly under cold water in a fine mesh strainer. Add rinsed farro to a medium saucepan with the vegetable broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Drain farro of any excess liquid, put drained farro in a large mixing bowl and set aside.

2. While the farro cooks: Cut the tops off the peppers and rinse discarding any seeds. Set the hollow peppers to the side, remove the stems and dice the tops of the peppers. Bring a large pot of water to a boil, submerge the hollowed out peppers in the boiling water and cook for 7 minutes or until peppers are tender. Carefully drain the peppers and transfer them open-side down on a paper towel.

3. Preheat the oven to 350°F.

4. Melt the butter in a large skillet over medium heat. Add the diced onion and diced pepper tops, cook until softened, about 8 minutes. Add the garlic and cook until fragrant, about 10 seconds.

5. Add the diced onions and peppers, herbs, 1/2 tsp salt, 1/4 tsp pepper, and HALF of the cheese to the bowl with the farro and mix thoroughly.

6. Place the hollowed peppers open-side up in a baking dish and fill evenly with the farro mixture then mound the remaining cheese on top.

7. Bake in the preheated oven for 20 minutes.




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