Greek Chickpea and Farro Stuffed Peppers

• 4 large bell peppers, halved and seeds removed
• 1 cup farro
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook farro according to package instructions; drain and set aside.
3. 3 In a large bowl, combine cooked farro, chickpeas, red onion, garlic, cherry tomatoes, feta, olive oil, oregano, smoked paprika, salt, and pepper.
4. 4 Stir in lemon juice and parsley.
5. 5 Place bell pepper halves in a baking dish, cut side up, and stuff each with the farro mixture.
6. 6 Bake for 35 minutes, or until peppers are tender.
7. 7 Garnish with additional parsley before serving if desired.

Equipment

• Baking dish
• Cutting board
• Knife
• Large mixing bowl

Variations

• Add a handful of spinach or kale for extra greens.
• Substitute quinoa for farro for a gluten-free option.

Substitutions

• If farro isn't available, use barley or another grain of choice.
• Use vegan feta for a dairy-free version.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, roast the halved peppers in the oven for 10 minutes before stuffing.
• Use a mix of bell pepper colors for a vibrant presentation.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: These stuffed peppers freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a drizzle of tahini sauce for extra richness.

FAQ