Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.
What do you do when you have peppers to use and you don’t want to have another stir fry dish?
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.
Kale & Farro Stuffed Peppers
- 1 1/2 cups uncooked farro
- 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.
|Serving Size||½ stuffed pepper|
|Amount Per Serving||As Served|
|Calories 252kcal Calories from fat 80|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||20%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Kale & Farro Stuffed Peppers.