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Farro & beef stuffed peppers

Updated: Sep 4, 2022

This recipe features fresh @panierdufermier produce. Farro is a low glycemic index ancient grain with a nutty taste.


Makes 4 portions.

4 large bell peppers

500g extra-lean ground beef

2 cups cooked farro (al dente)

2 cups tomato coulis

2 cups grated cheese (mozzarella and old cheddar)

1 yellow onion (diced)

3 cloves garlic (finely chopped)

1 tbsp Italian seasoning

Parmigiano-Reggiano, grated (garnish)

Curly parsley, chopped (garnish)

Extra-virgin olive oil (drizzle)

Ground pepper and salt (to taste)


Preheat the oven at 375 F.

Cut the peppers in halves and remove the seeds and stems. Place them in a greased baking dish and leave aside.

Saute the onions and garlic with evoo at medium heat until translucent. Add the ground beef, spices and season to taste. Cook until well done. Mix in the tomato coulis and farro.

Stuff the peppers and top with cheese. Bake for 30 minutes and broil for a few minutes until golden. Top with Parmigiano-Reggiano and parsley before serving. Enjoy!

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