Best 2 Farro And Feta Stuffed Peppers Recipes

Welcome to the culinary journey of creating a flavorful and wholesome meal with farro and feta stuffed peppers! This dish is a delightful fusion of textures and tastes that will tantalize your palate. Get ready to embark on a culinary adventure as we guide you through the process of crafting this delectable dish. From selecting the perfect peppers to preparing the savory filling and baking them to perfection, we'll provide you with step-by-step instructions and helpful tips to ensure your stuffed peppers turn out simply irresistible. Let's gather the ingredients and begin our exciting cooking odyssey!

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERS STUFFED WITH FARRO AND SMOKED CHEESE

Peppers Stuffed with Farro and Smoked Cheese image

This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply "smoked cheese." I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.

Provided by Martha Rose Shulman

Categories dinner, lunch, vegetables, main course, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 cups cooked farro or spelt
3 ounces smoked cheese, such as smoked gouda, cut in very small dice
1/4 cup chopped walnuts (1.5 ounces)
1/2 pound fresh, ripe tomatoes, grated
1 teaspoon sweet paprika, and additional for sprinkling
Salt and freshly ground pepper to taste
6 medium-size or smallish bell peppers, any color (1 1/2 to 2 pounds)
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 350 degrees. Oil an oven-proof, lidded casserole or Dutch oven large enough to accommodate all of the peppers. In a large bowl, mix farro, cheese, walnuts, tomatoes and paprika. Season to taste with salt and pepper.
Cut tops away from peppers and gently remove seeds and membranes. Season the insides with a little salt, then fill with farro mix. Sprinkle a little paprika over the top and replace tops of peppers. Place upright in the casserole.
Mix water, lemon juice, salt to taste, tomato paste and olive oil and pour into the casserole. Cover, place in the oven and bake 30 to 40 minutes, until peppers are tender. Remove from the heat and allow to cool slightly in the casserole. Remove tops and spoon liquid from the casserole over the filling. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 6 grams

FETA STUFFED PEPPERS

Feta Stuffed Peppers image

One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. -Sacha Morgan, Woodstock, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 3 servings.

Number Of Ingredients 10

Ingredients

3 large green peppers
1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups chopped fresh spinach
3/4 cup uncooked whole wheat orzo pasta
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons crumbled feta cheese

Steps:

Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender., Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender. , Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.

Nutrition Facts : Calories 369 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 567mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

Choose the right peppers: Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers that are bruised or have blemishes.
Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers well and pat them dry.
Cook the farro according to the package directions: Farro is a whole grain that takes about 20 minutes to cook. Once cooked, fluff the farro with a fork.
Make the stuffing: In a large bowl, combine the cooked farro, feta cheese, spinach, sun-dried tomatoes, pine nuts, and seasonings. Mix well.
Stuff the peppers: Spoon the stuffing into the pepper halves. Top with additional feta cheese, if desired.
Bake the peppers: Preheat the oven to 375°F (190°C). Bake the stuffed peppers for 25-30 minutes, or until the peppers are tender and the stuffing is heated through.
Serve immediately: Stuffed peppers can be served as a main course or a side dish. They can also be made ahead of time and reheated before serving.

Conclusion:

Farro and feta stuffed peppers are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are packed with flavor and nutrients, and they are easy to make. With a few simple tips, you can make perfect stuffed peppers every time. So next time you are looking for a new and exciting recipe, give farro and feta stuffed peppers a try!