Farro Stuffed Peppers


  • 1 tsp. olive oil
  • 1 lb. ground beef
  • 1 med. onion, diced
  • 1 tsp. minced garlic
  • 1 Tbsp. dried oregano
  • 1/2 cup prepared tomato sauce
  • 1/4 cup red wine
  • 2 cups Village Harvest Farro & Red Rice
  • 1/2 cup shredded Italian cheese mix
  • 4 large red bell peppers, halved lengthwise and seeded


Quick Notes

Nutritional Analysis per Serving: Cholesterol 60mg, Sodium 340mg, Carbohydrate 46g, Fiber 7g, Calories from fat 19%
Cooking time: 30 minutes
Number of servings (yield): 4
Calories: 390
Fat: 9g
Protein: 33g


Heat oil in a large sauté pan over medium-high heat. Add ground beef and onions and cook for 3-5 minutes until cooked through and lightly browned. Add garlic and oregano and continue to cook, stirring occasionally, for 1 more minute. Pour in tomato sauce and red wine, bring to simmer and season to taste with salt and pepper. Stir in Farro & Red Rice and 1/4 cup of cheese and remove from heat and set aside.

Place peppers skin-side down on a baking sheet. Fill each pepper with Farro & Red Rice filling and sprinkle with remaining cheese. Cover loosely and bake in a 425º F oven for 18-20 minutes until pepper is tender and filling is heated through.

Number of servings (yield): 4

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