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farro & turkey stuffed peppers

(3 ratings)
Blue Ribbon Recipe by
Tiffany Pennington
Greenville, NY

I really enjoy stuffed peppers and tomatoes. I usually use ground beef and rice in my filling. But in recent months, I've been looking to increase my intake of whole grains and lean protein and choosing more organic ingredients. The farro in this recipe has a nice firm texture like barley but has a creaminess to it that blends nicely with the grated cheese. I found this recipe to satisfying, and it filled six medium to large size peppers.

Blue Ribbon Recipe

These farro turkey stuffed peppers smell good, look great, and taste delicious. Ground turkey is lean and is the base for the healthy filling. Nutty farro is chewy and soaks up the flavors of the beef broth and mushrooms. The turkey and farro are mixed with tomatoes, onion, garlic, and herbs for a savory filling. Melted cheese on top adds a touch of decadence to a relatively healthy meal.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For farro & turkey stuffed peppers

  • 6 lg
    green bell peppers
  • 1 lb
    93% lean ground turkey
  • 2 c
    broth (I used beef)
  • 1 c
    farro, pearled (Italian whole grain, like wheat berries)
  • 10 oz
    whole mushrooms, stems removed, finely chopped
  • 1 c
    chopped tomatoes, fresh or canned
  • 1/2 lg
    onion, finely chopped
  • 4-6 clove
    garlic, minced
  • 2/3-3/4 c
    Romano cheese, grated (or any hard cheese that you prefer)
  • 1/2 tsp
    dried thyme
  • 1 tsp
    dried oregano
  • salt & freshly ground black pepper, to taste

How To Make farro & turkey stuffed peppers

  • Preparing farro according to package directions.
    Cook the farro in the broth. This can be done ahead of time.
  • Prepping peppers and in a baking dish.
    Prepare the peppers by cutting off the tops, stems, and remove the inner seeds and membrane. I cut off a little extra so I could chop it up and add it to the filling. Place them in a large baking dish sprayed with nonstick or lightly oiled.
  • Browning ground turkey.
    In a large skillet on medium-high heat, cook the ground turkey. Move to a large bowl to cool before blending with other ingredients.
  • Cooking onions, mushrooms, and garlic.
    Chop the mushrooms and onions. Saute in olive oil until tender. Add garlic and cook gently for a few minutes.
  • All ingredients mixed in a bowl.
    In a large mixing bowl, add cooked farro, tomatoes, onion/mushroom mixture, grated cheese, and herbs. Blend well. Taste the mixture and add salt/pepper if desired. Be careful - the cheese is already pretty salty!
  • Filling added to the peppers.
    Stuff the farro mixture into each pepper and pack firmly. Scatter any remaining stuffing around the peppers in the dish. No need to add water - the peppers will give off liquid as they cook.
  • Dish covered in foil and peppers baking.
    Cover the peppers lightly with foil and bake in a preheated 350 F oven for 30-45 minutes - until they reach the desired level of tenderness.
  • Cheese sprinkled over the peppers.
    If desired, top with grated mozzarella for the last few minutes of cooking.

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