Photo of Peppers stuffed with farro, anchovies & tomatoes by WW

Peppers stuffed with farro, anchovies & tomatoes

Total Time
40 min
15 min
25 min
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.


Uncooked bell pepper(s)

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)


¼ cup(s), chopped

Anchovies canned in oil drained

5 item(s), minced


1 small clove(s), grated

Kosher salt

¼ tsp

Black pepper

¼ tsp

Shredded part-skim mozzarella cheese

½ cup(s)


  1. 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.
  2. 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.
  3. Serving size: 1 stuffed pepper