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.