4 assorted bell peppers and a drizzle of olive oil
1 1/2 tablespoon olive oil
1/2 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 1/2 cups shredded mozzarella cheese
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.