Farro Turkey Stuffed Peppers Food

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

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.

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