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.
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.
Preheat the oven to 350°F.
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.
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.
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.
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