Ingredients
Scale
- 4 small sized yellow (orange, or red bell peppers)
- ½ cup farro
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves (chopped)
- 1 small zucchini (diced)
- 1 6-ounce package baby spinach
- 1 teaspoon dried oregano
- 1 cup diced tomatoes
- 1 cup canned chickpeas (drained and rinsed)
- ¼ cup black olives (diced)
- 1/2 cup crumbled feta cheese
- Salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Cut peppers in half lengthwise through the stems. Remove the seeds and membrane. In a large pot of boiling water, parboil the peppers for 2 to 3 minutes or until slightly softened. Remove from the pot and place cut side down on a paper towel-lined baking sheet. Set aside.
- Cook farro according to package directions and set aside. In a large sauté pan over medium high heat add the olive oil. Sauté the onion and garlic for about 5 minutes or until the onions are softened. Add the zucchini and sauté for an additional 2 – 3 minutes. Add the spinach and sauté until just wilted, about 3 – 5 minutes. Stir in the cooked farro, oregano, tomatoes, chickpeas, olives, and feta cheese. Season to taste with salt and pepper.
- Place peppers in a large baking dish and divide farro mixture among the pepper halves. Bake until the peppers are tender and the filling is heated through, about 25 – 30 minutes. Remove from oven and serve.
Notes
Recipe by Amy Casey
© amycaseycooks - 2014
www.amycaseycooks.com
- Category: entree