Farro and Goat Cheese Stuffed Peppers
Hearty farro and goat cheese stuffed bell peppers made with ground beef, arugula, and tomato sauce. A colorful, family friendly dinner that is filling, simple, and perfect for weeknights.
Ingredients
- 6 to 8 large bell peppers yellow orange or red
- 1-2 tbsp Olive oil
- 1/2 cup dry farro
- 1 pound ground beef
- 1 medium onion diced
- 1 tsp salt
- 3 cloves garlic minced
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 cups crushed tomatoes tomato sauce or marinara
- 1 cup chopped arugula
- 1/4 cup goat cheese
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- White cheddar slices for topping. Can sub with another cheese like provolone, or another melting cheese. I loved kerrygold white cheddar for this!
Instructions
- 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.
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.
