Peppers Stuffed with Farro and Smoked Cheese By Martha Rose Shulman

4 steps

Prep:15minCook:55min

Updated at: Mon, 30 Oct 2023 22:24:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories192.5 kcal (10%)

Total Fat11 g (16%)

Carbs18 g (7%)

Sugars5.5 g (6%)

Protein6.7 g (13%)

Sodium427.6 mg (21%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 cupsfarro

cooked, or spelt

3 ouncessmoked cheese

such as smoked gouda, cut in very small dice

¼ cupwalnuts

chopped

0.5 poundtomatoes

fresh, ripe, grated

1 teaspoonsweet paprika

and additional for sprinkling

salt

to taste

freshly ground pepper

to taste

6bell peppers

medium-size or smallish, any color

½ cupwater

2 tablespoonsfresh lemon juice

1 tablespoontomato paste

1 tablespoonextra-virgin olive oil

Instructions

Step 1

Preheat oven to 350 degrees. Oil an oven-proof, lidded casserole or Dutch oven large enough to accommodate all of the peppers. In a large bowl, mix farro, cheese, walnuts, tomatoes and paprika. Season to taste with salt and pepper.

Dutch Oven

extra-virgin olive oil1 tablespoon

farro2 cups

smoked cheese3 ounces

walnuts¼ cup

tomatoes0.5 pound

sweet paprika1 teaspoon

salt

freshly ground pepper

Step 2

Cut tops away from peppers and gently remove seeds and membranes. Season the insides with a little salt, then fill with farro mix. Sprinkle a little paprika over the top and replace tops of peppers. Place upright in the casserole/dutch oven.

Knife

Cutting Board

bell peppers6

salt

freshly ground pepper

sweet paprika1 teaspoon

Step 3

Mix water, lemon juice, salt to taste, tomato paste and olive oil and pour into the casserole. Cover, place in the oven and bake 30 to 40 minutes, until peppers are tender.

Fork

Bowl

Step 4

Remove from the heat and allow to cool slightly in the casserole (about 15 mins) Remove the top, and spoon liquid from the casserole over the pepper filling. Serve warm or at room temperature.