Stuffed Peppers with Farro
Prep Time: 5 min
Cook Time: 1 hr 5 min
Total Time: 1 hr 10 min
- 3 cups vegetable or chicken broth
- 1 cup farro (see Tip, below)
- 1 large egg white
- 1/3 cup grated Parmesan cheese
- 3 tbsp minced fresh parsley
- 1 tbsp Filippo Berio Olive Oil (approx.)
- 4 banana peppers
- Preheat oven to 375ºF. Brush casserole dish with olive oil. In saucepan, combine broth and farro over high heat; bring to boil. Reduce heat to low, cover and cook for 30 minutes or until most of the broth is absorbed and farro is tender. Drain well.
- Meanwhile, in bowl, whisk together egg white, Parmesan, parsley and 1 tbsp olive oil. Stir in farro; set aside.
- Trim 1/2 inch from top of each pepper; scoop out seeds and discard. Loosely fill peppers with farro mixture. Using paring knife, cut small incision on one side of each pepper to allow steam to escape. Place peppers in single layer in prepared casserole dish. Cover with foil; bake for 30 minutes. Remove foil; bake for 5 minutes or until peppers are tender and starting to brown. If desired, drizzle peppers with extra olive oil.
Tip: Farro is a hearty grain that originated in the Mediterranean. If you can’t find it at your supermarket, try substituting barley, brown rice or orzo.
Recipe provided by Chef Mary Ann Esposito