Farro and Goat Cheese Stuffed Peppers
These farro and goat cheese stuffed peppers are savory, colorful, and packed with flavor. Made with ground beef, greens, and a creamy cheese finish, they are an easy and healthy family dinner that everyone will love.
This recipe was one of those dinners that completely changed direction while I was cooking and somehow turned out even better than I planned. I started the week with a big pack of ground beef and my goal was to find different recipes I could use it in all week, and these stuffed peppers ended up being one of my favorites. They feel a little fancy because of the farro and goat cheese, but they are still simple enough for a weeknight.
I love that this uses ingredients I usually already have in the fridge, and can turn a simple pack of ground beef into something that feels a little special. The arugula adds a little freshness, the goat cheese brings a punch of flavor, and the balsamic gives it that sweet tangy finish that just pulls everything together. My family devoured these and I honestly wished I had doubled the batch for leftovers!
Main Ingredients & Swaps
- Bell peppers Use large red, yellow, or orange peppers since they get sweet and tender when roasted and hold plenty of filling. Green peppers work too, they are just a little more savory.
- Farro This gives the filling a hearty, chewy texture and makes the peppers feel extra filling. If you do not have farro, swap with pearled barley, brown rice, quinoa, or cooked lentils.
- Ground beef Adds richness and classic stuffed pepper flavor, plus it pairs really well with the tangy goat cheese. You can swap with ground turkey or chicken for a lighter version, or Italian sausage for more punch.
- Crushed tomatoes, tomato sauce, or marinara This adds moisture and ties the filling together with that cozy tomato flavor. Any of the three works, just adjust salt since marinara can be seasoned already. If you are out, tomato paste plus a bit of water or broth works in a pinch.
- Arugula Adds a peppery green bite that balances the rich beef and cheese. Swap with spinach, kale, chopped chard, or even frozen spinach that has been thawed and squeezed dry. If your kids hate greens, chop it super small or use a mild green like baby spinach.
- Goat cheese Brings creaminess and tang that makes these taste a little fancy. Swap with feta, ricotta, cream cheese, or shredded mozzarella if you want something milder. If you skip it, add a spoonful of sour cream or a little extra topping cheese for creaminess.
- Red wine vinegar and balsamic vinegar These brighten the filling and give it a sweet tang that wakes up the whole dish. If you only have one vinegar, just use one and add a little extra. Good substitutes are apple cider vinegar or a squeeze of lemon for brightness.
- Topping cheese White cheddar and provolone melt well and give that bubbly, golden top everyone wants. Swap with mozzarella, Monterey Jack, pepper jack, or any melt friendly cheese you have.
How I Make It
Preheat your oven to 425°F. Slice the tops off the peppers and remove the seeds. Set them cut side up in a baking dish. Drizzle with olive oil and sprinkle with salt. Roast for about 20 minutes until they start to soften.
While the peppers roast, bring a pot of salted water to a boil and cook the farro for about 12 minutes or until tender. Drain and set aside.
In a large skillet over medium heat, brown the ground beef. Once cooked, carefully drain off any extra grease. Add the diced onion, smoked paprika, oregano, and salt. Cook until the onion softens. Stir in the garlic and let it cook for about a minute until fragrant.
Add the crushed tomatoes, cooked farro, red wine vinegar, and balsamic vinegar. Let everything simmer together for a few minutes. Fold in the arugula and goat cheese at the end and remove from the heat. The goat cheese will soften and make the filling creamy.
Spoon the filling into each roasted pepper. Top with your cheese of choice. Return to the oven at 425°F for 12 to 20 minutes, or until the cheese is melted and lightly golden.
👇🏻 To watch the step by step process of how I made this, check out my YouTube video below!
Farro and Goat Cheese Stuffed Peppers
Ingredients
Notes
- If you have leftover filling, it is delicious as a bowl on its own the next day.
- Go lighter on the goat cheese if you prefer a milder flavor.
- Provolone melts beautifully on top, but white cheddar adds more sharpness.
- A splash of balsamic at the end really makes the flavors pop, do not skip it.
- Each stuffed pepper has approximately 300 calories, 20 grams of protein, and 6 grams of fiber when the recipe is divided into 6 servings.
Method
- Preheat the oven to 425°F (220°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut side up in a baking dish, drizzle with 1 to 2 tablespoons olive oil, and sprinkle lightly with about 1 half teaspoon salt total. Roast for 20 minutes, until the peppers are slightly softened but still holding their shape.
- Boil farro in generously in salted water for about 10 to 12 minutes until tender but slightly chewy, then drain and set aside.
- Brown ground beef in a large skillet over medium heat, breaking it up as it cooks, and carefully drain or blot away excess grease.
- Add diced onion, salt, smoked paprika, and oregano to the beef and cook 3 to 5 minutes until the onion is soft and translucent.
- Stir in minced garlic and cook 30 to 60 seconds just until fragrant.
- Mix in crushed tomatoes, cooked farro, red wine vinegar, and balsamic vinegar and stir until evenly combined.
- Fold in chopped arugula and goat cheese until lightly wilted and creamy, then remove from heat.
- Spoon the filling evenly into the roasted pepper halves, pressing gently so they are nicely packed.
- Top each pepper with your cheese of choice.
- Bake at 425°F (220°C) for 15 to 20 minutes until the cheese is melted lightly golden and the peppers are tender.
Video
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