Peppers Stuffed With Farro And Smoked Cheese 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:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.