Best 2 Peppers Stuffed With Farro And Smoked Cheese Recipes

Calling all vegetarians and cheese lovers! Our delectable stuffed peppers with farro and smoked cheese are an explosion of flavors that will tantalize your taste buds. Featuring a hearty filling of farro, a nutty and fiber-rich grain, these peppers are a delightful combination of textures and flavors. Each bite offers a burst of smokiness from the cheese, a subtle sweetness from the peppers, and a delightful crunch from the farro. And the best part? We've got not one, but three variations of this recipe to suit your preferences. Whether you fancy a classic version, a spicy kick, or a vegan alternative, we've got you covered. So, grab your aprons and let's embark on a culinary journey with our stuffed pepper extravaganza!

Let's cook with our recipes!

BOLOGNESE STUFFED BELL PEPPERS

Bolognese Stuffed Bell Peppers image

This Bolognese filling is spicy, meaty, and creamy. If you're in a hurry you can serve it over pasta instead of filling the peppers; just omit the rice or orzo.

Provided by KASM75

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup cooked rice
2 tablespoons olive oil, divided
⅛ cup minced carrots
⅛ cup celery
6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
½ pound ground beef
¼ pound pancetta or lightly smoked bacon, diced
1 ½ cups prepared marinara sauce
¼ cup red wine
½ teaspoon red pepper flakes
⅓ cup heavy cream
½ cup grated Parmesan cheese, divided

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 17.2 g, Cholesterol 53.6 mg, Fat 20.4 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 511.2 mg, Sugar 6.3 g

FARRO & TURKEY STUFFED PEPPERS

Farro & Turkey Stuffed Peppers image

This was the first time the Crew and I cooked with farro... and we LOVED it! These peppers smell good, look great and taste delicious.

Provided by Tiffany Pennington

Categories Turkey

Time 1h15m

Number Of Ingredients 12

Ingredients

6 large green bell peppers
1 lb 93% lean ground turkey
2 c broth (I used beef)
1 c farro, pearled (Italian whole grain, like wheat berries)
10 oz whole mushrooms, stems removed, finely chopped
1 c chopped tomatoes, fresh or canned
1/2 large onion, finely chopped
4-6 clove garlic, minced
2/3-3/4 c Romano cheese, grated (or any hard cheese that you prefer)
1/2 tsp dried thyme
1 tsp dried oregano
salt & freshly ground black pepper, to taste

Steps:

1. Cook the farro in the broth. This can be done ahead of time.
2. Prepare the peppers by cutting off tops, stems and removing the inner seeds and membrane. (I cut off a little extra so I can chop it up and add to the filling.) Place them in a large baking dish sprayed with non-stick or lightly oiled.
3. In a large skillet on med-high heat, cook the ground turkey. Move to large bowl to cool before blending with other ingredients.
4. Chop the mushrooms and onions and sautee in olive oil until tender. Add garlic and cook gently for a few minutes.
5. In a large mixing bowl, add cooked farro, tomatoes, onion/mushroom mixture, grated cheese and herbs and blend well. Taste the mixture and add salt/pepper if desired. (Be careful - the cheese is already pretty salty!)
6. Stuff the farro mixture into each pepper and pack firmly. Scatter any remaining stuffing around the peppers in the dish. No need to add water - the peppers will give off liquid as they cook.
7. Cover the peppers lightly with foil and bake in a pre-heated 350F oven for 30-45 minutes - until they reach the desired level of tenderness. If desired - top with grated mozzarella for the last few minutes of cooking.

Tips:

Choose the right peppers: Bell peppers or poblano peppers work well for this recipe. Look for peppers that are firm and have a deep color.
Cook the farro ahead of time: Farro takes about 30 minutes to cook, so it's a good idea to cook it ahead of time. You can also use leftover farro from another recipe.
Don't overcook the peppers: The peppers should be cooked until they are tender but still have a slight crunch. Overcooked peppers will become mushy.
Use a variety of vegetables: In addition to the farro and smoked cheese, you can add other vegetables to the peppers, such as zucchini, corn, or black beans.
Season the peppers well: Be sure to season the peppers with salt, pepper, and other spices to taste. You can also add a touch of heat with cayenne pepper or chili powder.

Conclusion:

Peppers stuffed with farro and smoked cheese are a delicious and versatile dish that can be served as a main course or a side dish. They are also a great way to use up leftover farro. With a little planning, you can have a delicious and healthy meal on the table in no time.