Farro stuffed pepper. 3/11/22

Farro and vegetable stuffed pepper on arugula

This dish which luckily I made in the morning has a lot of components. First I needed to make the farro. I used an oven method where 1.5 cups of farro cook in a covered dish with 2 1/3 cups of water and some salt. The oven temperature is 375F and it cooks for an hour.

During the hour of cooking I spent time cutting up and sautéing vegetables to put in the farro. I used onion, garlic, mushrooms, and broccoli stems. I mixed the vegetables in with the cooked farro.

I also made a spicy tomato sauce from a couple of cans of diced tomatoes and one can of spicy tomatoes with chiles (Rotel.) Before putting the tomatoes in the sauce I sautéed onions, garlic, bell pepper scraps, and tomato paste and then deglazed the pan with red wine.

I put some of the sauce in the farro mixture and in the bottom of a baking dish. I filled the halved peppers with the farro mixture and then put a dollop of sauce on each stuffed pepper. As dinner approached I baked the peppers in a 350F oven in a covered dish for 30 minutes. When I checked them the peppers were stiff pretty hard so I upped the temperature to 425F and let them cook for another 20 minutes.

John and I each had two pepper halves and we have two leftover. They should make a nice lunch. I am glad that we will get another meal out of this dish because it was a lot of work!

This entry was posted in American, Grains, Methods, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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