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Greek Stuffed Peppers with Farro

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Ingredients (serves 4)

  • 4 small sized yellow, orange, and/or red bell peppers
  • ½ cup farro, we used pearled
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 1 small zucchini, diced
  • 1 (5-ounce) package baby spinach
  • 1 teaspoon dried oregano
  • 1 cup diced Roma tomatoes
  • 1 cup canned chickpeas, drained and rinsed
  • ¼ cup kalamata olives, coarsely chopped
  • ¾ cup crumbled feta cheese
  • Salt and pepper

Directions

  1. Preheat oven to 350°F.
  2. Cut peppers in half lengthwise through the stems.
  3. Cook farro according to package directions and set aside.
  4. In a large sauté pan over medium high heat add the olive oil.
  5. Sauté the onion and garlic for 3 minutes, until the onions are softened.
  6. Add the zucchini and sauté for an additional 2-3 minutes.
  7. Add the spinach and sauté until just wilted, about 2 minutes.
  8. Stir in the cooked farro, oregano, tomatoes, chickpeas, olives, and feta cheese. Season to taste with salt and pepper.
  9. Place peppers in a 9x13-inch baking dish and divide farro mixture among the pepper halves; tuck any extra filling mixture around peppers in the dish.
  10. Cover dish tightly with foil.
  11. Bake 50-60 minutes, until the peppers are tender and the filling is heated through. Remove from oven and serve.
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