Ingredients with Measurements:
- 4 large bell peppers, tops removed and seeds removed
- 1 cup farro
- 2 cups vegetable broth
- 1 oz dried mushrooms, rehydrated and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring the vegetable broth to a boil. Add the farro and reduce the heat to low. Cover and cook for 20-25 minutes, or until the farro is tender.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
4. Add the rehydrated mushrooms, thyme, oregano, salt, and pepper. Cook for 5-7 minutes, or until the mushrooms are tender.
5. Add the cooked farro to the skillet and stir to combine.
6. Stuff the bell peppers with the farro and mushroom mixture.
7. Place the stuffed peppers in a baking dish and sprinkle with Parmesan cheese.
8. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 330
- Fat: 8g
- Carbohydrates: 55g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of grain instead of farro, such as quinoa or brown rice.
- Any type of mushroom can be used instead of dried mushrooms.
Variations:
- Add chopped spinach or kale to the farro and mushroom mixture for added nutrition.
- Use different types of cheese, such as feta or goat cheese, instead of Parmesan.
Tips and tricks:
- To rehydrate the dried mushrooms, soak them in hot water for 20-30 minutes before chopping and cooking.
- To make the stuffed peppers easier to eat, slice them in half before serving.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for added color and nutrition.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, on top of the stuffed peppers before serving.
Pairings:
- Serve the stuffed peppers with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before stuffing them.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Greek, Turkish, and Mexican cuisine.
Flavor profiles:
- The earthy flavor of the farro and mushrooms pairs well with the sweetness of the bell peppers and the salty tang of the Parmesan cheese.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian dinner or as a side dish for a meat-based meal.
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Region: Italian