Farro Turkey Stuffed Peppers Recipes

Steps:

• 1. Cook the farro in the broth. This can be done ahead of time.
• 2. Prepare the peppers by cutting off tops, stems and removing the inner seeds and membrane. (I cut off a little extra so I can chop it up and add to the filling.) Place them in a large baking dish sprayed with non-stick or lightly oiled.
• 3. In a large skillet on med-high heat, cook the ground turkey. Move to large bowl to cool before blending with other ingredients.
• 4. Chop the mushrooms and onions and sautee in olive oil until tender. Add garlic and cook gently for a few minutes.
• 5. In a large mixing bowl, add cooked farro, tomatoes, onion/mushroom mixture, grated cheese and herbs and blend well. Taste the mixture and add salt/pepper if desired. (Be careful - the cheese is already pretty salty!)
• 6. Stuff the farro mixture into each pepper and pack firmly. Scatter any remaining stuffing around the peppers in the dish. No need to add water - the peppers will give off liquid as they cook.
• 7. Cover the peppers lightly with foil and bake in a pre-heated 350F oven for 30-45 minutes - until they reach the desired level of tenderness. If desired - top with grated mozzarella for the last few minutes of cooking.

Steps:

• Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Steps:

• Preheat oven to 350 degrees. Oil an oven-proof, lidded casserole or Dutch oven large enough to accommodate all of the peppers. In a large bowl, mix farro, cheese, walnuts, tomatoes and paprika. Season to taste with salt and pepper.
• Cut tops away from peppers and gently remove seeds and membranes. Season the insides with a little salt, then fill with farro mix. Sprinkle a little paprika over the top and replace tops of peppers. Place upright in the casserole.
• Mix water, lemon juice, salt to taste, tomato paste and olive oil and pour into the casserole. Cover, place in the oven and bake 30 to 40 minutes, until peppers are tender. Remove from the heat and allow to cool slightly in the casserole. Remove tops and spoon liquid from the casserole over the filling. Serve warm or at room temperature.