Farro Sausage Stuffed Peppers is a delicious and savory dish, combining hearty farro and Italian sausage into sweet bell peppers. Make the filling ahead, for an easy weeknight dinner, and you’ll never look at stuffed peppers the same way again
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. Over time I transitioned to other lunch options, and I honestly can’t even tell you the last time I had stuffed peppers.
It’s no secret that I enjoy indulgent foods, and that’s never going to change. However, I do balance it out with healthier options. Farro has become one of my favorite healthier options. 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, my take on a recipe I saw on The Food Network.
The other day at the gym I overheard someone talking about stuffed peppers, and it got me thinking…this would be a perfect way to add another farro recipe to my collection. That night I created Farro Sausage Stuffed Peppers
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! The recipe is easy to make, and is a hearty, healthy and very delicious dish.
INGREDIENTS FOR FARRO SAUSAGE STUFFED PEPPERS
- Bell peppers
- Italian sausage (I use Johnsonville Hot Italian Sausage)
- Onion and garlic
- Seasonings – fresh-cracked black pepper, sea salt, fresh thyme
- Petit Diced Tomatoes or Tomato Sauce
- Sharp Cheddar cheese
KEYS TO THE PERFECT FARRO SAUSAGE STUFFED PEPPERS
- Cut the peppers in half, remove the ribs and seeds, and par boil them for 5 minutes
- Cook the farro in broth. I use my Homemade Vegetable Broth. If you use boxed broth, look for low sodium
- Under-cook the sausage just a little bit, so it doesn’t overcook while baking
- Cook the onions slowly in a little bit of butter, so they get soft and golden
- Tomatoes are acidic, so you need to mix in just a little sugar. If not, you will definitely taste that bite
- Create a base in the baking dish with the tomatoes, and layer a little on the sides, but NOT on the top or the tomatoes will burn
- Add cheese for the last 5 minutes of baking. I prefer to go lighter on the cheese, and then can add a little more right before eating.
I use petit diced tomatoes because I really like the texture it adds to the dish. However, tomato sauce works just as well. You can also substitute mild or sweet Italian sausage, pork sausage, turkey sausage, or even ground turkey. Or, go vegetarian with veggie meat crumbles!
MAKE AHEAD AND REHEATING OPTIONS FOR FARRO SAUSAGE STUFFED PEPPERS
MAKE AHEAD: I recommend only preparing the sausage mixture and the farro ahead of time. Don’t add the tomatoes until you’re ready to stuff, or the mixture will get kind of soggy. I would also recommend not boiling or stuffing the peppers until you’re ready to bake, so the peppers are as fresh as possible.
RE-HEATING: I suggest using any leftovers within 1-2 days, and recommend reheating 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. And yes, I’ve already fully added Farro Sausage Stuffed Peppers to my regular meal rotation.
SHOP THIS RECIPE
- 2 bell peppers, your choice of colors
- 1/2 cup farro, dry
- 1 1/4 cups vegetable broth or chicken broth
- 1 Tablespoon butter
- 1/4 cup yellow onion, diced into 1/2" pieces
- 2 cloves garlic, minced
- 2 links (6 ounces) Johnsonville hot Italian sausage
- 1 can (15 ounces) petit diced tomatoes, with juice
- 1/2 teaspoon pure cane sugar
- 1 teaspoon fresh-cracked black pepper
- 1 teaspoon sea salt
- 1 teaspoon fresh thyme, finely chopped
- 1/3 cup sharp cheddar cheese
- Preheat oven to 375 degrees
- Using a very sharp knife, core the top of the peppers, being careful to only remove the core. Scoop out ribs and seeds. Lay peppers flat on one side, and cut in half. You should have 4 pepper "bowls"
- Bring a large pot of water to a boil. Add a pinch of salt, add peppers, and parboil for 5 minutes. Drain, and cool
- While water boils for peppers, add farro to a dry saucepan and toast over medium heat for 2 minutes. Add broth, bring to boil, reduce to simmer, and cook for 17-18 minutes. FARRO WILL BE SLIGHTLY UNDERCOOKED, AND THERE WILL BE A LITTLE BROTH REMAINING. Transfer farro and broth to a large bowl to cool
- While farro cooks, melt butter in a medium skillet. Add onions and a pinch of salt and cook, over medium-low heat, for 8-10 minutes, until golden. Add garlic, and cook for 1 minute. Transfer onions and garlic to bowl
- Remove casings from sausage, and add to same skillet. Break into small pieces and cook for about 5 minutes. It's okay if the sausage is still a little pink, as it will finish cooking while it bakes. Remove and transfer to same bowl
- Add black pepper, salt, fresh thyme, and HALF of tomatoes to bowl with farro and sausage. Combine well, taste, and adjust seasonings if needed
- Add sugar to remaining tomatoes and mix together. Spoon 3/4 of tomatoes in the bottom of a baking dish. THE SIZE OF THE BAKING DISH WILL DEPEND ON HOW MANY PEPPERS YOU HAVE. For 4 stuffed peppers I use an 8x8 dish
- Lay the peppers side by side, open face up. Spoon farro and sausage mixture into the peppers, filling it to the top. Spoon the remaining tomatoes around the sides of the peppers, NOT ON TOP
- Bake in oven for 20 minutes. Sprinkle cheese evenly across stuffed peppers, and cook for another 5 minutes.
- NOTE: If you halve the recipe, bake initially for 15 minutes. If you double the recipe, bake initially for 30 minutes
- Remove from oven, and allow to rest for 5 minutes before serving