FARRO & TURKEY STUFFED PEPPERS

Farro & Turkey Stuffed Peppers image

Provided by Tiffany Pennington

Categories Turkey

Time 1h15m

Number Of Ingredients 12

6 large green bell peppers
1 lb 93% lean ground turkey
2 c broth (I used beef)
1 c farro, pearled (Italian whole grain, like wheat berries)
10 oz whole mushrooms, stems removed, finely chopped
1 c chopped tomatoes, fresh or canned
1/2 large onion, finely chopped
4-6 clove garlic, minced
2/3-3/4 c Romano cheese, grated (or any hard cheese that you prefer)
1/2 tsp dried thyme
1 tsp dried oregano
salt & freshly ground black pepper, to taste

Steps:

1. Cook the farro in the broth. This can be done ahead of time.
2. Prepare the peppers by cutting off tops, stems and removing the inner seeds and membrane. (I cut off a little extra so I can chop it up and add to the filling.) Place them in a large baking dish sprayed with non-stick or lightly oiled.
3. In a large skillet on med-high heat, cook the ground turkey. Move to large bowl to cool before blending with other ingredients.
4. Chop the mushrooms and onions and sautee in olive oil until tender. Add garlic and cook gently for a few minutes.
5. In a large mixing bowl, add cooked farro, tomatoes, onion/mushroom mixture, grated cheese and herbs and blend well. Taste the mixture and add salt/pepper if desired. (Be careful - the cheese is already pretty salty!)
6. Stuff the farro mixture into each pepper and pack firmly. Scatter any remaining stuffing around the peppers in the dish. No need to add water - the peppers will give off liquid as they cook.
7. Cover the peppers lightly with foil and bake in a pre-heated 350F oven for 30-45 minutes - until they reach the desired level of tenderness. If desired - top with grated mozzarella for the last few minutes of cooking.