Farro Stuffed Peppers

Okay so… farro stuffed peppers. I make these when I want something comforting but not too heavy, you know? Something warm and filling, with that mix of softness and a little chew. The kind of food that feels like it’s hugging you a bit. The bell peppers get all sweet and buttery in the oven, and the farro inside – nutty and tender – just soaks up everything else. Garlic, a little onion, tender spinach folded in, and crumbles of salty feta to wake everything up right at the end. It’s not fancy, but it always feels special. Maybe because once it’s in the oven, the whole kitchen gets this roasted, earthy smell that makes you pause. Breathe. And linger for a while.

Why You’ll Crave It

• The farro has this wonderfully chewy texture that holds its own – satisfying in a way rice never quite is.
• Roasted bell peppers get naturally sweet and a little jammy after baking – perfect counterpoint to the salty feta.
• You’re getting a full, honest meal in one neat little edible bowl – colorful, too.
• Perfect for prepping ahead – and somehow gets even better sitting overnight in the fridge (like many good things).
• It feeds vegetarians happily, but even meat-lovers never really miss anything. It’s just hearty.

The first time I made this, it was for a friend coming over after a hard week. She asked for the recipe before dessert was even on the table.

What You’ll Need

• Bell Peppers: 4 large ones, any color you like (I go for a mix – reds and oranges are lovely roasted)
• Farro: 1 cup, uncooked – rinse it first, it helps
• Olive Oil: 2 tablespoons, a good one if you’ve got it
• Onion: 1 medium, diced fine enough to soften quickly
• Garlic: 2 cloves, minced – you can go heavier if you like it bold
• Spinach: 2 cups fresh, packed gently (it wilts down a lot)
• Feta Cheese: 1/2 cup, crumbled – tangy and creamy is best here
• Vegetable Broth: 2 cups, low-sodium if you’re watching salt
• Salt & Pepper: to taste, freshly cracked if possible
• Fresh Basil: a handful for garnish, torn gently

Easy How-To

Preheat the oven

Set your oven to 375°F (190°C) and let it get warm while you prep everything else. No rush here.

Prep the peppers

Slice off the tops with a small knife – like little lids. Remove the seeds and any of those stringy bits inside. Place them upright in a baking dish – something ceramic or glass works nicely.

Cook your farro

Bring a pot of salted water to a boil (don’t skimp the salt, it seasons the grain). Add the rinsed farro and let it simmer uncovered for 25-30 minutes. It should be tender but still a little springy. Drain it and let it steam off a bit.

Sauté the veggies

In a skillet, warm up your olive oil over medium heat. Add the onion and garlic, let them soften just a bit (about 3-4 minutes). When they start to smell cozy, toss in the spinach. It’ll wilt almost immediately – stir it to help it along.

Mix your filling

In a big bowl, put your cooked farro, sautéed veggies, and crumbled feta. Give it a stir. Taste it – salt and pepper if you think it needs it. Mine often does.

Stuff the peppers

Spoon that warm filling straight into each pepper. Pack it gently, don’t worry if it overflows a little. I like to press it down with the back of the spoon so it doesn’t collapse later.

Add broth

Pour the vegetable broth into the dish around the peppers, not inside them. It’ll help steam them and prevent drying out.

Bake

Cover the whole dish with foil and place it in the oven for 30 minutes. Then take off the foil and bake for another 10-15 until the tops look golden-ish and a little crisp on the edges.

Rest & serve

Let them sit for a few minutes before serving so the filling settles and isn’t piping hot (trust me, I’ve learned). Sprinkle basil on top if you like something green and fresh-cut.

Good to Know

• Don’t skip the broth – it really softens the peppers and becomes a little sauce at the bottom.
• Leftovers are even better the next day – the flavors settle and blend more deeply.
• If your pepper tips over in the dish… I usually lean it gently against its neighbor. They sort of hold each other up.

Serving Ideas

• Serve with a crisp green salad with lemon vinaigrette or a few slices of warm, crusty bread to mop up what’s left.

Top Tricks

• If time allows, toast the farro in a dry pan before boiling – brings out a deeper, nutty flavor that’s worth it.

Frequently Asked Questions

Can I use other grains instead of farro?

Yes, definitely. Quinoa cooks faster and has a lighter texture. Brown rice works too, just tweak the cooking time accordingly. I’ve also tried barley once – very hearty and nice.

How do I know when the bell peppers are done roasting?

They should look soft and slightly wrinkled, with light browning on the edges. When you pierce them with a knife it should slide in easily, like warm butter.

Can I make these stuffed peppers ahead of time?

Absolutely. Assemble them, cover, and store them in the fridge for up to a day before baking. I’ve even frozen some before – just wrap tight and bake straight from frozen (add a little extra time).

What toppings work well with stuffed peppers?

Try a drizzle of tahini, or toasted pine nuts for crunch. More feta, obviously. Even a tangy plain yogurt swirl on the side adds brightness.

Can I add meat to the stuffing mix?

Sure can. Cooked ground turkey or lamb would taste lovely. Just cook it separately and stir it into the farro mix before stuffing the peppers.