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1
Preheat oven to 350 F.
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2
Heat 2 tablespoons olive oil in a large, deep saute pan over medium heat.
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3
Add the garlic and onion and cook until softened, about 4-5 minutes.
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4
Add the tomatoes, broth, oregano, and farro.
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5
Bring to a boil, then reduce heat to a light simmer.
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6
Cook, partially covered, until farro is tender, about 30 minutes.
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7
Meanwhile, as farro cooks, arrange pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until lightly golden.
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8
Watch carefully because they burn quickly!
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9
Set toasted pine nuts aside.
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10
Increase oven heat to 400 F.
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11
Arrange pepper halves on a baking sheet and brush with 1 tablespoon olive oil.
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12
Season with salt and pepper.
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13
Bake in the oven until tender, about 20-25 minutes.
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14
Meanwhile, measure out the frozen chopped spinach and place it in a heat-safe container.
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15
Microwave for 30 seconds at a time until thawed.
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16
When cool enough to handle, transfer thawed spinach to a fine mesh strainer.
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17
Arrange the strainer over a large mixing bowl and squeeze spinach, wringing it dry, until all excess water is drained from the spinach.
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18
When farro is fully cooked and tender and all of the broth is absorbed, add the toasted pine nuts and chopped spinach.
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19
Add feta and stir until well combined.
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20
Season to taste with salt and pepper.
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21
Stuff cooked bell pepper halves with heaping spoonfuls of farro mixture.
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22
Serve.
