Farro Sausage Stuffed Peppers

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Farro Sausage Stuffed Peppers is a delicious and savory dish, combining hearty farro and bold Italian sausage into sweet bell peppers. Perfect for an easy weeknight dinner, you can make the filling ahead and then stuff and bake.

THIS POST WAS UPDATED MARCH 26, 2019

When I worked at my first job out of college I was still basically a broke college student. So I relied heavily on frozen meals for lunch, especially Stouffer’s stuffed peppers. Which is funny, because I was that kid who hated my food touching each other, exactly the opposite of a stuffed pepper.

I try to balance my love of indulgent foods with healthier options, and farro has become one of my favorites. Roasted Mushroom Green Bean Farro Salad was my first farro recipe on the blog and a regular on my lunch rotation. Last spring I made Farro with Spring Vegetables, a simple and delicious side dish.

The other day at the gym I overheard someone talking about stuffed peppers, and it got me inspired. That night I created Farro Sausage Stuffed Peppers

WHY THIS RECIPE WORKS

• It’s a complete meal, with delicious flavors that work well together
• You can make the filling ahead, and fill/stuff as needed
• They are perfect for leftovers

When I hit the jackpot with a recipe I dance around the kitchen. It’s usually with indulgent recipes, but I definitely did a dance after one bite of Farro Sausage Stuffed Peppers!

KEYS TO THE PERFECT FARRO SAUSAGE STUFFED PEPPERS

Parboil the peppers for about 5 minutes and then cool before stuffing, This ensures they soften just enough as they bake. The peppers will still hold their integrity, and not turn to mush.

Look for peppers that are about the same size and shape, so they cook evenly.

Cook the Farro in broth, not water, for much more flavor. If you use Store-Bought Broth, look for no salt added.

I use Petit Diced Tomatoes because I really like the texture it adds to the dish. Tomato Sauce works just as well.

Add cheese for the last 5 minutes of baking. I prefer to go lighter on the cheese at this point, and then add a little more right before eating.

I use Johnsonville Hot Italian Sausage because I love the kick of spice and the flavor.

STEP BY STEP INSTRUCTIONS

Stand peppers straight up, and cut them in half lengthwise. Lay peppers face up and remove ribs and seeds to create pepper “bowls”.

Add peppers and a pinch of salt to a pot of boiling water, and parboil for 5 minutes. Drain peppers and lay on paper towels to cool.

Toast dry farro in a saucepan for a couple of minutes. Add broth and cook on medium-low for 17-18 minutes. Farro will be slightly undercooked, and there will be liquid remaining

Saute onions in melted butter in a skillet until golden. Add sausage and cook for about 5 minutes. Sausage will be slightly undercooked.

Combine sausage, farro, HALF the tomatoes, thyme, salt and pepper in a bowl.

Add sugar to remaining tomatoes and mix together. Spoon 3/4 of the tomatoes into the bottom of a baking dish.

Lay peppers side by side, face-up on the tomato base.

Generously spoon stuffing mixture into peppers. Spoon remaining tomatoes around the sides of the peppers.

Bake in a 375 degree oven for 20 minutes. Sprinkle cheese on top of peppers, and bake for another 5 minutes.

MAKE AHEAD AND REHEATING OPTIONS

MAKE AHEAD TIPS:

• For the filling, only prepare the sausage mixture and farro ahead of time and store in an airtight container in the fridge.
• Don’t add the tomatoes until you’re ready to stuff, or the mixture will get soggy.
• Don’t boil or stuff the peppers until you’re ready to bake, so the peppers are as fresh as possible.

RE-HEATING:

• Use leftovers within 3-4 days, and reheat in the oven.
• Reheat covered with foil at 350 degrees for 15-20 minutes, until warmed through.

I normally eat 2 Farro Sausage Stuffed Peppers as a serving, and it is a perfect meal. You could also do one stuffed pepper with a side salad.

FREQUENTLY ASKED QUESTIONS

What other types of meat can I use? Try mild or sweet Italian sausage, pork sausage, turkey sausage, or even ground turkey. Or, go vegetarian with veggie meat crumbles!

Do I have to add sugar to the tomatoes? Yes, because canned tomatoes are very acidic. You only need to add a little bit of sugar to the tomatoes that serve as the base. If you don’t, the bite will be very strong, and not in a good way.

Can I use fresh tomatoes instead of canned? Yes, but to me, it’s not worth the extra work to dice them. If you do, you won’t need to add the sugar.

MORE RECIPES WITH ITALIAN SAUSAGE

• Italian Sausage Bell Pepper Pasta
• Sausage Spinach Artichoke Stuffed Shells
• Sausage and Penne Soup
• Orecchiette with Sausage, Kale, Garlic & Pine Nuts

MORE RECIPES WITH BELL PEPPERS

• Chimichurri Shrimp Vegetable Bowl
• Corn, Zucchini and Red Pepper Cakes
• Orzo with Onion, Garlic, and Peppers
• Tofu Bell Pepper Stir Fry
• Steak Fajita Quesadillas

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