Stuffed vegetables is a classic Italian dish. Every region, and every city, has its own (delicious) version. This is a very versatile dish you can personalize according to your taste or what you have in your pantry. Here is my recipe for Stuffed Bell Peppers.
– 4 large bell peppers
– 1 cup of Farro
– 2 cups of red onion, chopped
– 3 cups of baby spinach
– 2 cups of white mushroom
– 1 cup of grated Parmigiano cheese (or more if you like it)
– EVO oil as needed
– salt and pepper to taste
– large grain salt, for the water
Start by chopping the onion and saute’ it in a pan on slow fire with some EVO oil salt and pepper until tender and sweet. Once ready, keep it in a bowl.
Also, turn on the oven to 375F (180C).
In a large and deep pot, able to contain the peppers, put some water to boil; once it boils, add a handful of salt (large grain). Boil the whole peppers for about 10 minutes until they soften. You don’t want the pepper too soft since they will bake them again later on. Once cooled, cut the upper part of the peppers with a horizontal cut to remove the stem and clean the pepper from the seeds. Keep the peppers aside while you prepare the stuffing.
In a smaller pot, bring some water to boil and add half a handful of salt (large grain); put the farro in the water and cook for about 10 minutes. In the meantime, add some EVO oil in a large pan where you will cook the chopped mushrooms. Once almost cook, add the baby spinach which will cook very quickly; add some salt and pepper to taste. The onion and farro should be ready at this time and you can add it to the spinach and mushroom mix.
Fill the peppers with the delicious stuffing, sprinkle with Parmigiano cheese, and bake until the Parmigiano is melted.
If you want the Parmigiano to be extra crispy, you can leave it in the oven longer. Voila’ the baked stuffed peppers are done!
It is a very simple but delicious recipe. You can really play around with the grain and veggies (or protein) you want to stuff these bad boys with.
I hope you will like it and make it at home again. Stay tuned for the next delicious recipe!