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Farro-Stuffed Peppers

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Servings: 4
  • Course: Main Dish

Derived from species of hulled wheat, farro is similar to spelt or barley. It brings a nutty flavor to these unique stuffed peppers spiced with curry and sprinkled with fontina cheese.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil to make sure foods don't stick and help keep clean up easy!

Ingredients

  • 1 14.5-ounce can reduced-sodium vegetable or chicken broth
  • 1 cup farro
  • 1 cup water
  • 2 ears fresh sweet corn
  • 2 tablespoons butter or olive oil
  • 1 teaspoon curry powder
  • ½ cup sliced green onions
  • 1 cup chopped yellow summer squash and/or zucchini
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 ounces fontina cheese, shredded (2 cups), divided
  • ½ cup snipped fresh basil, divided
  • 4 large red bell peppers
  • Reynolds Wrap® Non-Stick Aluminum Foil

Directions

Step 1

In a medium saucepan, combine broth, farro and water. Bring to a boil. Reduce heat, cover and simmer until farro is tender, about 30 minutes. Drain farro, reserving 1/2 cup of the cooking liquid; set both the farro and cooking liquid aside.

Step 2

Preheat oven to 400°F. Cut corn kernels from cobs; set aside. In a large skillet, melt butter (or oil) over medium heat). Stir in curry powder. Add reserved corn and green onions. Cook for 2 minutes, stirring occasionally. Add squash (and/or zucchini) and cook for 2 minutes more. Stir in reserved farro, salt and black pepper; cool slightly. Stir in 1 cup fontina and 1/4 cup basil.

Step 3

Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Fill pepper halves with farro mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into the dish around the peppers. Cover with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing down.

Step 4

Bake for 30 minutes. Remove foil. Sprinkle with the remaining 1 cup fontina. Bake, uncovered, until peppers are crisp-tender and cheese is melted, about 15 minutes. Sprinkle with the remaining basil.

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