Ingredients
- Peppers:
- 4 green bell peppers
- 1 can (15.5 oz) red kidney beans
- 1 medium onion
- 1 clove of garlic
- 1 Tbsp olive oil
- 1/2 packet of Sazon (Goya) Spanish seasoning
- 1/4 cup of water
- 1 box of Tuscan Fields Plain Farro, cooked according to package directions (about 3 cups)
- Shredded cheese (Monterrey Jack or Cheddar)
- Salt and pepper, to taste
- Cilantro (optional garnish)
- Roasted Tomatoes:
- 6 plum tomatoes, halved
- 1 Tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
Preparation
Step 1
Preheat oven to 350°F.
Remove the tops, membranes, and seeds from bell peppers.
Reserve tops of peppers and chop enough tops to make 1/3 cup; set aside
Slice the peppers in half to create pepper boats.
In a medium pan, sautée onion, chopped pepper tops, and garlic in olive oil until translucent. Add in beans, spanish seasoning, salt and pepper to taste, and water.
Simmer until liquid has evaporated.
Add cooked farro and bean mixture together in pan and stir.
Spoon into peppers.
Top with shredded cheese.
Place peppers, filled side up into large pan.
Cover and bake in oven for 1 hour or until pepper is soft.
While peppers are cooking, prepare roasted tomatoes.
Slice tomatoes in half, add oil to pan and add tomatoes.
Cook tomatoes over medium to low heat until they soften and break down.
Add garlic powder and salt and pepper to taste. Let simmer over medium heat for five minutes.
To serve, place a large spoonful of roasted tomatoes onto plate and place stuffed pepper on top of roasted tomatoes.
Garnish with cilantro (if desired).