Farro-Stuffed Peppers

These filling and nutritious treats are the perfect weeknight meal, especially after a long day after the office. It’s just you and 1 pan. Serves 4.

What You’ll Need:

  • 2-3 bell peppers (any color)

  • 1/2 small white onion, diced

  • 1/2 fennel bulb, chopped

  • 300 grams farro (2 cups)

  • 2-3 handfuls of spinach

  • 1 cup peeled, crushed tomatoes

  • sea salt QB

  • capers

  • fresh olives

  • 2 cans fresh, traceable tuna (only if you can’t get fresh from the sea!)


A few options of how to prepare the peppers themselves: Cut them in half and either bake them at 350°F (180°C) for 20 mins, grill them, or char them on fire. I chose to char them because it gives them a smokey taste that pairs well with the tuna. Heat a large, deep pan with Pugliese Olive Oil and sauté the onion and fennel. I usually chop up my spinach leaves to make it more digestible. Add in the spinach , tomatoes, olives, capers, and sea salt. Cook until the tomatoes are soft and almost saucey (~20 mins). Stir in the dry farro and then add about 3 cups of water. Cover until water evaporates, stirring occasionally. Add the tuna and stir until homogenous. Fill your pepper halves, top with some fresh parsley sauce. Buon Appetito!

Alyssa D'AdamoComment