Italian-Style Vegetarian Stuffed Peppers Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
3 Servings
Ingredients
  • 3 large red peppers
  • ½ cup uncooked farro
  • 3 tablespoons olive oil, divided
  • 1 teaspoon fennel seeds
  • 1 shallot, diced
  • 1 carton (8-ounces) mushrooms, diced
  • 4 cloves garlic, diced, divided
  • ½ cup sun dried tomatoes, packed in oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper
  • 2 tablespoons vegetable broth
  • 1 can (15-ounce) garbanzo beans, drained
  • 2 cups fresh basil
  • ½ cup sunflower seeds
  • Juice and zest of one lemon
Directions
  1. Preheat the oven to 400 F.
  2. Follow the package directions to cook the farro.
  3. Cut the top ¼ inch off of each pepper. Remove the inner core and seeds.
  4. Place the peppers on a baking sheet and put them into the oven for 25 minutes. Work around the stem on the top piece of each red pepper and dice.
  5. Add 1 tablespoon of oil to a large frying pan. Add the fennel seeds and stir to toast them for one minute. Then add the diced red pepper, shallots, mushrooms, 3 cloves of garlic, sun-dried tomatoes, ½ teaspoon salt, pepper, and broth. Sauté for 10 minutes on medium heat. Add the garbanzo beans, and cooked farro and warm through for about 5 minutes then fill each of the peppers with the mixture.
  6. To make the pesto, add the remaining garlic clove, basil, sunflower seeds, lemon zest, lemon juice, 2 tablespoons of olive oil, and ½ teaspoon salt to a blender. Blend until smooth.
  7. Top the peppers with dollops of pesto and garnish with fresh basil Parmesan if desired. The stuffed peppers are ready to serve.