**Hearty Italian Comfort: Farro and Sausage Stuffed Bell Peppers with Melted Mozzarella**
Hello food lovers!
It’s Al here, back with another delightful recipe to tantalize your taste buds and fill your home with mouth-watering aromas. As the days get shorter and the weather turns a touch cooler, I start craving those hearty dishes that provide that perfect hug in a bowl (or in this case, a pepper!).
Today, I’ve got a recipe that’s sure to become a favourite at your dinner table – Farro and Sausage Stuffed Bell Peppers with Melted Mozzarella. This dish is an ode to comfort food, packed with wholesome ingredients and vibrant flavors that are unmistakably Italian.
**Why Farro?**
Farro is an ancient grain that has a delightful nutty flavor and chewy texture. It’s a great alternative to rice or quinoa and is perfect for stuffing inside bell peppers. Plus, it’s nutritious – a win-win!
**The Magic of Italian Sausage**
Italian sausage has that incredible blend of herbs and spices that makes every bite flavorful. Paired with the farro, it creates a filling that’s robust and satisfying.
**A Cheese Lover’s Dream**
And, of course, what would a stuffed pepper be without a generous helping of melted mozzarella on top? It adds that creamy, cheesy finish that ties everything together beautifully.
**The Ingredient List**
I’ve kept the ingredients straightforward and simple, using pantry staples and fresh produce. Here’s what you’ll need:
– 4 large bell peppers
– 1 cup (185g) farro
– 2 cups (480ml) chicken broth
– 1 tbsp olive oil
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 pound (450g) Italian sausage, casings removed
– 1 can (400g) diced tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes (optional)
– 1/2 cup (50g) grated Parmesan cheese
– 1 cup (100g) shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
**The Method**
Ready to cook? Let’s get started!
1. **Preheat Oven**: Preheat your oven to 375°F (190°C).
2. **Cook Farro**: In a medium saucepan, combine the farro and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the farro is tender and the liquid is absorbed.
3. **Prepare Bell Peppers**: While the farro is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
4. **Cook Sausage and Aromatics**: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Add the Italian sausage, breaking it up with a spoon. Cook for 8-10 minutes, until browned and cooked through.
5. **Combine Filling**: Add the diced tomatoes, oregano, basil, and red pepper flakes (if using) to the skillet. Stir to combine and cook for another 3-4 minutes. Stir in the cooked farro and grated Parmesan cheese. Season with salt and pepper to taste.
6. **Stuff Bell Peppers**: Place the bell peppers in a baking dish. Spoon the filling mixture into each pepper, packing it down lightly. Top each stuffed pepper with shredded mozzarella cheese.
7. **Bake**: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
8. **Serve**: Garnish with freshly chopped parsley. Serve hot and enjoy!
—
I love how versatile this dish is. You can easily swap out the farro for quinoa or rice based on your preference or what’s in your pantry. And if you’re vegetarian, feel free to substitute the sausage with your favorite plant-based alternative.
Every time I make these stuffed bell peppers, I can’t help but feel a sense of warmth and nostalgia. It’s one of those meals that brings everyone to the table. Whether you’re cooking for family, friends, or just yourself, these peppers are bound to be a hit.
Happy cooking, and as always, let me know how it turns out!
Cheers,
Al
Ingredients
– 4 large bell peppers
– 1 cup (185g) farro
– 2 cups (480ml) chicken broth
– 1 tbsp olive oil
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 pound (450g) Italian sausage, casings removed
– 1 can (400g) diced tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes (optional)
– 1/2 cup (50g) grated Parmesan cheese
– 1 cup (100g) shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Method
1. **Preheat Oven**:
– Preheat your oven to 375°F (190°C).
2. **Cook Farro**:
– In a medium saucepan, combine the farro and chicken broth.
– Bring to a boil, then reduce heat to low.
– Cover and simmer for 25-30 minutes, or until the farro is tender and the liquid is absorbed.
3. **Prepare Bell Peppers**:
– While the farro is cooking, cut the tops off the bell peppers and remove the seeds and membranes.
– Set the peppers aside.
4. **Cook Sausage and Aromatics**:
– Heat the olive oil in a large skillet over medium heat.
– Add the diced onion and cook for 4-5 minutes, until softened.
– Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
– Add the Italian sausage, breaking it up with a spoon. Cook for 8-10 minutes, until browned and cooked through.
5. **Combine Filling**:
– Add the diced tomatoes, oregano, basil, and red pepper flakes (if using) to the skillet.
– Stir to combine and cook for another 3-4 minutes.
– Stir in the cooked farro and grated Parmesan cheese.
– Season with salt and pepper to taste.
6. **Stuff Bell Peppers**:
– Place the bell peppers in a baking dish.
– Spoon the filling mixture into each pepper, packing it down lightly.
– Top each stuffed pepper with shredded mozzarella cheese.
7. **Bake**:
– Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
– Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
8. **Serve**:
– Garnish with freshly chopped parsley.
– Serve hot and enjoy!
