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Print Recipe

Vegetable

Greek Stuffed Peppers with Farro

About the Recipe

Ingredients

serves 4

4 small sized yellow, orange, and/or red bell peppers
½ cup farro, we used pearled
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, chopped
1 small zucchini, diced
1 (5-ounce) package baby spinach
1 teaspoon dried oregano
1 cup diced Roma tomatoes
1 cup canned chickpeas, drained and rinsed
¼ cup kalamata olives, coarsely chopped
¾ cup crumbled feta cheese
Salt and pepper

Directions

Preheat oven to 350°F.
Cut peppers in half lengthwise through the stems.
Cook farro according to package directions and set aside.
In a large sauté pan over medium high heat add the olive oil.
Sauté the onion and garlic for 3 minutes, until the onions are softened.
Add the zucchini and sauté for an additional 2-3 minutes.
Add the spinach and sauté until just wilted, about 2 minutes.
Stir in the cooked farro, oregano, tomatoes, chickpeas, olives, and feta cheese. Season to taste with salt and pepper.
Place peppers in a 9x13-inch baking dish and divide farro mixture among the pepper halves; tuck any extra filling mixture around peppers in the dish.
Cover dish tightly with foil.
Bake 50-60 minutes, until the peppers are tender and the filling is heated through. Remove from oven and serve.

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