Peppers stuffed with farro, anchovies & tomatoes
Uncooked bell pepper(s)
4 item(s), medium, preferably a mix of red, yellow, and orange
1½ cup(s), quartered
Grated Parmesan cheese
¼ cup(s), chopped
Anchovies canned in oil drained
5 item(s), minced
1 small clove(s), grated
Shredded part-skim mozzarella cheese
- Preheat oven to 400°F. Cut off tops of bell peppers. Using spoon, scrape out seeds and membranes. Place peppers in microwave- and oven-safe dish. Add 1⁄4 cup water. Cover and microwave on High for 6 minutes. Uncover and pour off water, keeping peppers in dish.
- In medium bowl, stir farro, tomatoes, Parmesan, basil, anchovies, garlic, salt, and black pepper. Divide filling among bell peppers. Top each with 2 tbsp mozzarella. Bake, uncovered, until mozzarella melts and starts to brown, 18 to 20 minutes.
- Serving size: 1 stuffed pepper