Peppers Stuffed with Farro and Smoked Cheese Recipe

Name: Peppers Stuffed with Farro and Smoked Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked farro or spelt; 3 ounces smoked cheese, such as smoked gouda, cut in very small dice; 1/4 cup chopped walnuts (1.5 ounces); 1/2 pound fresh, ripe tomatoes, grated; 1 teaspoon sweet paprika, and additional for sprinkling; Salt and freshly ground pepper to taste; 6 medium-size or smallish bell peppers, any color (1 1/2 to 2 pounds); 1/2 cup water; 2 tablespoons fresh lemon juice; 1 tablespoon tomato paste; 1 tablespoon extra-virgin olive oil

Servings: persons

2 cups cooked farro or spelt
3 ounces smoked cheese, such as smoked gouda, cut in very small dice
1/4 cup chopped walnuts (1.5 ounces)
1/2 pound fresh, ripe tomatoes, grated
1 teaspoon sweet paprika, and additional for sprinkling
Salt and freshly ground pepper to taste
6 medium-size or smallish bell peppers, any color (1 1/2 to 2 pounds)
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil

1
Preheat oven to 350 degrees.
2
Oil an oven-proof, lidded casserole or Dutch oven large enough to accommodate all of the peppers.
3
In a large bowl, mix farro, cheese, walnuts, tomatoes and paprika.
4
Season to taste with salt and pepper.
5
Cut tops away from peppers and gently remove seeds and membranes.
6
Season the insides with a little salt, then fill with farro mix.
7
Sprinkle a little paprika over the top and replace tops of peppers.
8
Place upright in the casserole.
9
Mix water, lemon juice, salt to taste, tomato paste and olive oil and pour into the casserole.
10
Cover, place in the oven and bake 30 to 40 minutes, until peppers are tender.
11
Remove from the heat and allow to cool slightly in the casserole.
12
Remove tops and spoon liquid from the casserole over the filling.
13
Serve warm or at room temperature.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cooked farro or spelt, 3 ounces smoked cheese, such as smoked gouda, cut in very small dice, 1/4 cup chopped walnuts (1.5 ounces), 1/2 pound fresh, ripe tomatoes, grated, and more.

Yes, Peppers Stuffed with Farro and Smoked Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppers Stuffed with Farro and Smoked Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions