Farro Stuffed Peppers with Herb Pistou

Farro Stuffed Peppers
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  1. 1 bell pepper per person, halved lengthwise, seeds and membrane removed
  2. (for the farro - makes enough for approximately 4 whole peppers)
  3. 1 cup whole grain farro
  4. 1 cup water
  5. 2 cups organic, low-sodium vegetable broth
  6. (for the filling)
  7. 2-3 carrots, shredded
  8. 1-2 zucchini, shredded
  9. 1 onion, finely chopped
  10. (for the pistou)
  11. 1 cup packed, flat leaf parsley
  12. 1 cup packed, cilantro
  13. 1 cup packed, fresh mint
  14. 2 tablespoons fresh dill
  15. 4 cloves of garlic, chopped
  16. ¼ cup olive oil
  17. ½ teaspoon salt
  18. toppings optional
  19. grated parmesan cheese, mozzarella cheese or other
  20. fresh herbs for garnish
  21. fresh pepper
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. To prepare the farro, measure out and rinse farro in a strainer. Transfer to a pot with 1 cup of fresh water. Soak in water for 20 minutes. Rinse and drain. In the same pot, bring 2 cups vegetable broth over medium heat. Add the farro to the broth and let simmer for 15-20 minutes in a covered pot. Remove from heat and let sit for another 5 minutes covered.
  3. While the farro is cooking, prepare the rest of the ingredients: shred carrots, shred zucchini, dice onion. Set aside.
  4. Also, prepare the pistou. In a food processor, combine the parsley, cilantro, mint, dill and garlic until finely chopped. Then, add the olive oil in a drizzle while processing to make a smooth herb pistou. Stir in ½ teaspoon salt and set aside.
  5. When the farro is done cooking, toss the farro with the shredded vegetables, onion and herb pistou. Stuff peppers with the farro mixture. Place on baking sheet and cover with foil. Bake for approximately 15 minutes. Remove foil, sprinkle with cheese and bake for another 5-10 minutes until the cheese is melted and the peppers are crisp-tender.
  6. Garnish with fresh herbs and fresh pepper.
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