How to Make Stuffed Peppers with Herbed Farro & Spinach Walnut Pesto
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a food processor, blend spinach, walnuts, basil, Parmesan, lemon juice, olive oil, garlic, salt, and pepper until smooth.
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In a bowl, mix cooked farro, cherry tomatoes, red onion, and half of the pesto.
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Fill each pepper half with the farro mixture and place on the baking sheet.
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Bake peppers for 22-25 minutes, until tender.
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Drizzle remaining pesto over baked peppers before serving.
Pro Tips for Perfect Stuffed Peppers with Herbed Farro & Spinach Walnut Pesto
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium red bell peppers, halved and seeded, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Stuffed Peppers with Herbed Farro & Spinach Walnut Pesto?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Stuffed Peppers with Herbed Farro & Spinach Walnut Pesto?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium red bell peppers, halved and seeded?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.