Peppers stuffed with farro, anchovies & tomatoes
5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
When the end of summer rolls in, so do mounds of all sorts of peppers at your farmers markets. Any sweet variety of pepper will work well in this recipe. Don’t be scared off by the anchovies in the filling. They add a deep savoriness that pairs well with the tomatoes and basil without adding overt fishiness. This dish comes together quickly with the use of convenient pre-cooked farro, found either in pouches on the rice and grains aisle or in the freezer section. The recipe calls for grape tomatoes, but any small tomato would work well.
Ingredients
Bell pepper
4 item(s), medium, preferably a mix of red, yellow, and orange
Cooked farro
2 cup(s)
Grape tomatoes
1½ cup(s), quartered
Grated Parmesan cheese
¼ cup(s)
Fresh basil
¼ cup(s), chopped
Anchovies packed in oil
5 item(s), minced
Garlic
1 small clove(s), grated
Kosher salt
¼ tsp
Black pepper
¼ tsp
Shredded part skim mozzarella cheese
½ cup(s)
