Farro Stuffed Peppers
INGREDIENTS
- 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
INSTRUCTIONS
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.
