I had some peppers in the fridge that needed to be used but I didn't want to make another stir fry dish, so I decided it was time to have stuffed peppers. It had been years since I had eaten stuffed peppers, and back then I was still eating meat, so I always filled them with ground beef.
Now as a meatless eater I had to decide what stuffing to use. Quinoa or couscous would be nice but I decided to use farro because it's a bit heartier with a meaty bite and it's oh-so-delicious and filling.
Sautéed mushrooms onions and garlic seasoned with oregano and thyme, add chopped kale mixed with the farro and you have the perfect stuffing.To be perfectly honest with you the farro stuffing almost didn't make in to the peppers, it's just that good all by itself. Melt some mozzarella cheese on top and you’ll have the most delectable, delicious dish, perfect with a big salad.
Who says you have to have meat filling to make delicious and tasty stuffed peppers? Whole grains are great to use for replacing meat fillings, they’re loaded with protein and fiber.
PrintKale & Farro Stuffed Peppers
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
Ingredients
Units
Scale
- 1 ½ cups uncooked farro
- 4 assorted bell peppers and a drizzle of olive oil
- 1 ½ tablespoon olive oil
- ½ medium onion chopped
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 cups chopped kale
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees for roasting peppers.
- Rinse the farro with cold water, add 4 cups of water and farro to a large stock pot, cover and bring to a boil over high heat.
- Reduce heat, cover and cook 20 to 25 minutes or until tender and chewy. Drain any remaining water from farro.
- Wash peppers, slice vertically, remove the seeds and membrane.
- Place on a baking pan and drizzle with olive oil and sprinkle with salt and black pepper. Bake peppers 20 minutes or until peppers have softened a bit
- While farro and peppers are cooking heat 1 ½ tablespoons of olive oil in a large skillet over medium heat. Add the onions to the skillet and sauté about one minute, minute, add the mushrooms and continue to sauté two more minutes. Onions should be translucent and mushrooms will be softened.
- Add in the garlic, oregano, thyme and a dash of salt and black pepper, cook for a minute or two more.
- Toss in the kale, stir to mix and transfer everything to a large bowl.
- Add drained farro to the kale mixture, taste and season with more salt and pepper if needed.
- Fill pepper halves with the farro mixture, top with the mozzarella cheese, place in oven for 5 more minutes or until cheese is melted.
- Remove from oven, allow to cool slightly before serving.
Nutrition
- Serving Size: ½ stuffed pepper
- Calories: 182
- Sugar: 2.2
- Sodium: 140.8
- Fat: 3.1
- Carbohydrates: 32.6
- Fiber: 5.3
- Protein: 7.5
- Cholesterol: 0
Tony says
I'm not a vegan or a vegetarian, but I like trying new things and this caught my eye. Never had farro before and wanted to give it a try. I made these, except with poblano peppers instead, and it was really good! Even my kids enjoyed them! I really liked the chew of the grain, and I'm a huge fan of kale and mushrooms as is, so those went really well with it. Thanks for great dinner idea!
Celeste says
Hi Tony, I'm so glad that this was a big hit with you and your family. Thanks for letting me know.
Antionette Blake says
Oh my goodness, this is definitely a healthy and filling dinner idea - thanks for the share as I will be trying it. #WWDP
Celeste says
Antionette I'm glad you like it, have fun making and eating it.
Michelle says
Celeste, this sounds amazing. The perfect side dish for a braai and we're all about braai-ing right now in South Africa. I can't wait to try it. Do you think I can use rice instead of the Farro? I've never seen it in our shops.
Linda at Mixed Kreations says
Looks healthy and delicious! I haven't ever heard of farro, but the stuffed peppers look really good. Thanks for sharing your healthier version. I have always stuff mine with beef as well. But we are trying to eat healthier these days!
Demeter | Beaming Baker says
I SO agree that you don't need meat to make these stuffed peppers yummy! I'd say that you totally nailed it with this hearty and beautifully textured filling. Love the combo of kale and farro--talk about a nutritious powerhouse! Since these are totally healthy, I can eat two or three in one sitting, right? 😉
Celeste says
I did exactly that with a big salad on the side. So delicious!