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Oven 400 F Serves 2 |
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½ cup farro 1 cup chicken broth
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Rinse farro under warm water. Place in a small saucepan with the broth and bring to a boil. Turn down the heat to simmer. Cover and cook about 30 minutes until tender. If the pan dries before the farro is done, add 2 T water and continue until tender to taste. Set aside, uncovered.
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½ sweet yellow onion 2 celery stalks & leaves 2 cloves garlic 1 tsp Italian herbs 2 sprinkles cayenne pepper 2T olive oil
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Chop the onion and celery to ¼” dice. Chop the garlic extra fine.
Pour the olive oil in a sauté pan. Add everything and sauté a few minutes on med-low. Season with cayenne pepper to taste.
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1 large red bell pepper |
Wash the pepper. Cut in half along the stem, leaving half of the stem on each side. Trim the white membrane and discard with the seeds.
Place the peppers on top of the onion mix. Cover and cook on low for 15 minutes. Stir midway to ensure the onions are not burning.
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1 T olive oil |
Grease a baking pan with the oil. Place the peppers in the pan. Mix the farro into the onions and pile on top of the peppers. Bake 15 minutes at 400 F.
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Optional: Shredded mozzarella
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Top with cheese if desired. (I would never say no to cheese!)
These peppers are delicious with Pan Seared Shrimp. |
For a true vegetarian, use water or vegetable broth rather than chicken broth.