Cubanelle Peppers Stuffed with Farro

Cubanelle peppers, sometimes referred to as Italian frying peppers, are a great choice as a side or main dish. Fill the cavities with everything from sausage and onions to rice and whole grains like farro, a variety of wheat berry enjoying renewed interest today for its teeming health properties.




Recipe CourseMain Course



  • 1 cup farro
  • 3 cups vegetable or chicken broth (or water)
  • 1 egg
  • 2/3 cup grated Parmigiano Reggiano cheese
  • 3 tablespoons minced parsley
  • 2 tablespoons extra virgin olive oil
  • 4 banana peppers


  1. Cover the farro with the broth or water in a one-quart saucepot. Bring the pot to a boil, lower the heat to simmer, cover the pot and let the farro cook until most of the broth is absorbed and the farro is tender.

  2. Drain in a colander and transfer it to a medium size bowl. Stir in the egg, 1/2 cup of the cheese, parsley and 1 tablespoon of the oil. Set aside.

  3. Cut down 1/2 inch off the stem tops of the peppers and set aside. Tap out the seeds or use a small spoon to remove and discard them.

  4. Fill the peppers with some of the farro mixture but do not pack them too tightly, otherwise they may split while baking. Make a small incision on the side of each pepper with a small paring knife to allow steam to escape while baking.

  5. Brush a medium size casserole dish with the remaining olive oil and place the peppers in a single layer in the dish.

  6. Cover the dish with aluminum foil and bake them for 30 minutes. Uncover; sprinkle the remaining cheese over the peppers and bake 5 minutes longer.
    Serve hot.


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