Peppers Stuffed with Farro and Smoked Cheese

Name: Peppers Stuffed with Farro and Smoked Cheese
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 2 cups cooked farro or spelt; 3 ounces smoked cheese, such as smoked gouda, cut in very small dice; 1/4 cup chopped walnuts (1.5 ounces); 1/2 pound fresh, ripe tomatoes, grated; 1 teaspoon sweet paprika, and additional for sprinkling; Salt and freshly ground pepper to taste; 6 medium-size or smallish bell peppers, any color (1 1/2 to 2 pounds); 1/2 cup water; 2 tablespoons fresh lemon juice; 1 tablespoon tomato paste; 1 tablespoon extra-virgin olive oil

By Martha Rose Shulman

Total Time: 1 hour, plus 15 minutes cooling
Rating: 4(312)
Comments: Read comments

This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays.

I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply “smoked cheese.” I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.

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Ingredients

Yield:6 servings

2cups cooked farro or spelt
3ounces smoked cheese, such as smoked gouda, cut in very small dice
¼cup chopped walnuts (1.5 ounces)
½pound fresh, ripe tomatoes, grated
1teaspoon sweet paprika, and additional for sprinkling
Salt and freshly ground pepper to taste
6medium-size or smallish bell peppers, any color (1½ to 2 pounds)
½cup water
2tablespoons fresh lemon juice
1tablespoon tomato paste
1tablespoon extra-virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Oil an oven-proof, lidded casserole or Dutch oven large enough to accommodate all of the peppers. In a large bowl, mix farro, cheese, walnuts, tomatoes and paprika. Season to taste with salt and pepper.
Step 2
Cut tops away from peppers and gently remove seeds and membranes. Season the insides with a little salt, then fill with farro mix. Sprinkle a little paprika over the top and replace tops of peppers. Place upright in the casserole.
Step 3
Mix water, lemon juice, salt to taste, tomato paste and olive oil and pour into the casserole. Cover, place in the oven and bake 30 to 40 minutes, until peppers are tender. Remove from the heat and allow to cool slightly in the casserole. Remove tops and spoon liquid from the casserole over the filling. Serve warm or at room temperature.

Ratings

4 out of 5

312 user ratings

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Comments

SFCook7 years ago

Made this as written and thought it bland and tasteless so I sauteed in oil and butter - onions, mushrooms, bit of garlic and tops of the bell peppers. Added smoked paprika, salt, balsamic vinegar, pinenuts currents. Significantly increased cheese. I know it doesnt resemble the recipe but it sure was good!

Thomas Sherman7 years ago

In the absence of smoked cheese, using a sharp cheddar and replacing half of the sweet paprika with a smoked paprika worked surprisingly well. Very kid friendly. Delicious!

Chips7 years ago

I added a bit more cheese and about a third of a cup slivered sun-dried tomatoes. Delicious.

STLCooks1 year ago

After reading reviews, made with buckwheat kasha cooked in veggie broth, provolone for the cheese, smoked paprika. Doubled cheese and walnuts, and mixed in chopped sautéed mushrooms, onion, and lots of garlic, plus an egg for the heck of it. Recommend precooking (blanch or easier: microwave peppers upside down) or they will not tenderize in the allotted cooking time. Served over pasta with a fried yolky egg on top, and everyone, including children, enjoyed.

RyMack1 year ago

Could tell upon reading this needed enhancement. First, cook your farro in stock or broth. I then added onion, added extra cheese, salt pepper needed throughout, smoked paprika with some garlic and cumin, and toast the walnuts a bit in butter with the onions

katie b2 years ago

I added a small white onion, chorizo and it was delicious!

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