Cubanelle Peppers Stuffed with Farro
Mary Ann Esposito
Ciao Italia Family Classics
Published by St. Martins Press
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
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.
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.
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.
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.
Brush a medium size casserole dish with the remaining olive oil and place the peppers in a single layer in the dish.
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.
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