Stuffed pepper with farro and lamb. 4/19/23

Stuffed pepper with farro and lamb

What a delicious dinner this turned out to be! Usually stuffed peppers are made with ground beef and rice but we had some leftover lamb pieces in the freezer that John ground up in the food processor and I had a container of spaghetti sauce with mushrooms from last week and then farro seemed like a really yummy accompaniment to those elements.

I make farro the same way as I make brown rice, in a 375F oven. Spray a square baking dish. Add 1 1/2 cups of rinsed farro, 2 1/3 cups hot water, and a teaspoon of salt. Bake for 1 hour. Let sit 5 minutes and then fluff.

The ground lamb was sautéed with onions, garlic, oregano, chile flakes and salt. Then I mixed in half of the farro and some of the tomato sauce. I loaded the mixture into three halved bell peppers that had been softened in the microwave. I added the remaining sauce on top, covered the baking dish with aluminum foil, and baked it in a 350F oven for 40 minutes.

The flavors really went well together. We have one stuffed pepper leftover and even though it is technically mine I think I will be super nice and let John eat it for lunch today.

This entry was posted in American, Grains, Kitchen tips, Lamb, leftovers, Methods, Vegetables and tagged , , . Bookmark the permalink.

1 Response to Stuffed pepper with farro and lamb. 4/19/23

  1. Hi there! I just wanted to drop a quick note to let you know how much I adore your blog. It’s an amazing treasure trove for anyone who is passionate about food. I particularly enjoy your DIY recipes and quick bites suggestions, but your crispy treats ideas are also making my mouth water. I applaud your commitment to helping people in their weight loss journey with insightful tips and tricks. Keep up the excellent work, and I can’t wait to explore more of your fabulous posts!

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    Like

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