Savory roasted mushrooms and nutty farro fill tender bell peppers for a satisfying, earthy main.
The filling is creamy with a pleasant chew from farro and sweet, caramelized onions.
Baked until the peppers are just tender and the tops develop a golden, slightly crisp crust.
Serve warm for dinner as a hearty vegetarian centerpiece or alongside a bright green salad.
Ingredients
- 4 large bell peppers (any color), tops trimmed and seeds removed
- 1 cup pearled farro (uncooked)
- 2 cups low-sodium vegetable broth
- 8 oz cremini or button mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/2 teaspoon smoked paprika
- 1/2 cup grated Parmesan (or 1/2 cup shredded vegan cheese)
- 1/4 cup plain breadcrumbs (or panko)
- Zest of 1 lemon and 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: extra olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the peppers upright.
- Rinse the farro, then combine with the vegetable broth in a small saucepan. Bring to a simmer, reduce heat, cover and cook until tender, 18–22 minutes. Drain any excess liquid and set aside.
- While the farro cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until golden and softened, about 6–8 minutes.
- Add the chopped mushrooms to the skillet and continue to cook until they release their liquid and begin to brown, about 6–8 minutes. Stir in the garlic, thyme, and smoked paprika and cook 1 minute more until fragrant.
- Remove the skillet from heat. In a large bowl combine the cooked farro, mushroom-onion mixture, grated Parmesan, breadcrumbs, lemon zest, lemon juice, and season with salt and pepper. Taste and adjust seasoning.
- Spoon the filling evenly into each prepared bell pepper, pressing gently to compact. Top with a light sprinkle of extra Parmesan or breadcrumbs if desired and a small drizzle of olive oil.
- Arrange the stuffed peppers in the prepared baking dish and cover loosely with foil. Bake for 20 minutes, then remove the foil and bake an additional 8–12 minutes until the tops are golden and the peppers are tender when pierced with a fork.
- Let the peppers rest 5 minutes before serving. Garnish with chopped parsley and an extra squeeze of lemon if you like. Serve warm.
Tips or Variations
- Make it vegan: use plant-based cheese or omit cheese and increase breadcrumbs for binding.
- Swap farro for quinoa or rice for a gluten-free option and adjust liquid and cooking time accordingly.