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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
overhead shot of Farro Sausage Stuffed Pepper on white plate with fork, with dish of extra stuffed peppers in background

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!

overhead shot of finished Farro Sausage Stuffed Peppers in baking dish

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.

close up overhead shot of Farro Sausage Stuffed Pepper on white plate with fork
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”.

Process shot: raw bell peppers in 3 stages of prep

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.

Process shot: stuffing mixture ingredients in a glass 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.

Process shot: tomatoes and 2 bell peppers in a glass baking dish

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

Process shot: bell peppers stuffed with mixture in a glass baking dish

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.

overhead shot of Farro Sausage Stuffed Pepper on white plate with fork, with dish of extra stuffed peppers in background
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
MORE RECIPES WITH BELL PEPPERS
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Farro Sausage Stuffed Peppers - Karyl's Kulinary Krusade

Farro Sausage Stuffed Peppers

Yield: 4 stuffed peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

Ingredients

  • 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 granulated sugar
  • 1 teaspoon fresh-cracked black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon fresh thyme, finely chopped
  • 1/3 cup sharp cheddar cheese

Instructions

  1. Preheat oven to 375 degrees
  2. Stand peppers straight up, and cut them in half lengthwise. Lay peppers face up, and carefully remove ribs and seeds. You want to have 4 pepper "bowls"
  3. Bring a large pot of water to a boil. Add a pinch of salt and bell peppers, and parboil for 5 minutes. Drain peppers and lay on paper towels to cool
  4. 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. Transfer to a large bowl to cool. FARRO WILL BE SLIGHTLY UNDERCOOKED, AND THERE WILL BE A LITTLE BROTH REMAINING. 
  5. 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 with farro
  6. Remove casings from sausage, and add to same skillet. Break into small pieces and cook for about 5 minutes. Remove and transfer to same bowl. SAUSAGE WILL BE SLIGHTLY UNDERCOOKED
  7. Add black pepper, salt, fresh thyme, and HALF of tomatoes to bowl with farro and sausage. Combine well, taste, and adjust seasonings if needed
  8. For 4 stuffed peppers I use an 8" x 8" baking dish. You want the peppers to touch, but not to be squished together. 
  9. Add sugar to remaining tomatoes and mix together. Spoon 3/4 of tomatoes in the bottom of a baking dish. 
  10. Lay the peppers side by side, open face up. Generously 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
  11. Bake in oven for 20 minutes. Sprinkle cheese evenly across stuffed peppers, and cook for another 5 minutes. 
  12. If you halve the recipe, bake initially for 15 minutes. If you double the recipe, bake initially for 30 minutes
  13. Remove from oven, and allow to rest for 5 minutes before serving

Notes

Don't skip parboiling the peppers! This ensures that they soften just enough as they bake. The peppers will still hold their integrity, and not turn to mush.

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.

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.

Nutrition Information:
Yield: 4 Serving Size: 4 stuffed peppers
Amount Per Serving: Calories: 184Saturated Fat: 3gCholesterol: 17mgSodium: 968mgCarbohydrates: 26gFiber: 5gSugar: 4gProtein: 5g

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Katie @ Dishin & Dishes

Monday 10th of February 2020

Oh farro is my new love! I love its nutty chew! Love your site - so glad we got to connect Saturday!

Karyl

Tuesday 18th of February 2020

Thank you so much Katie! And it was fabulous to meet you as well. So great to find other food bloggers in Oklahoma

Anne

Thursday 28th of March 2019

Stuffed peppers are so good a meal in a pepper

April

Sunday 16th of December 2018

I love finding recipes that change my opinion. It is rare but it happens :-) I think these sweet bell peppers are the ones! Not only you combine farro and Italian sausage (something that I haven't done yet) but you also make it an easy weeknight dinner. Bravo!

Cheese Curd In Paradise

Saturday 15th of December 2018

What a delicious weeknight friendly meal. I do not cook farro a lot, but from the sounds of it my family would love it, and they would love these peppers too!

Catalina

Saturday 15th of December 2018

My family loves stuffed peppers. Using farro is such a great idea! A must try recipe!

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